Garden Salad Tacos


  • 3 bunches mixed greens (kale, chard, spinach, lettuce), chopped 
  • 2 carrots, peeled and thinly sliced 
  • 4 radishes, thinly sliced 
  • 2 leeks, thinly sliced and washed 
  • ½ bunch cilantro, chopped 
  • 2 cups Monterey Jack cheese, shredded 
  • 15 Homemade Corn Tortillas (see recipe)


For the Vinaigrette

  • ¼ cup red wine vinegar
  • 1 clove of garlic, minced
  • ½ teaspoon cumin seed, ground with mortar and pestle
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup olive oil



  1. In a large mixing bowl, toss together greens, carrots, radishes, leeks, and cilantro. 
  2. Place all vinaigrette ingredients into a small mason jar with a tight fitting lid. Shake, shake, shake, until all your ingredients are combined. 
  3. Drizzle with vinaigrette and toss together. 
  4. Arrange tortillas on a lined sheet pan. Sprinkle tortillas with jack cheese and broil in the oven until the cheese is melted, about 1 minute. 
  5. Pile the salad on the tortillas.
  6. Serve and enjoy! 

Making Healthful, Nutritious Choices Should Be Easy.

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