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Healthy Kids Cook: Taco Salad

Good food, made easy with Chef Jackie of PCC Natural Markets

Rory Graves

Published on: August 05, 2015

ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. In this season’s Healthy Kids Cook, we’re focusing on quick and easy meals that you and your family will love making at home. Each month, Chef Jackie Freeman hosts families in the PCC kitchen to create a quick, filling, fresh and fun recipe featuring seasonal fruits and vegetables. 

This month, Chef Jackie invited Noah from the George Pocock Rowing Center to make Taco Salad. Noah participates in the The Middle School Rowing and Fitness Club. PCC works with the foundation by providing funding and healthy snacks for the youth program. A favorite with kids, this taco salad can be eaten with a fork or by using the chips as a spoon!

  • 1 rip avocado — pitted, peeled and chopped
  • 3 tablespoons sour cream
  • 6 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons sugar, or to taste
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh cilantro
  • Salt and pepper, to taste
  • 2 trimmed heads romaine lettuce, chopped
  • 1 cup cooked black beans
  • 1 cup cooked fresh or canned corn kernels
  • 1 cup chopped tomatoes
  • 1 red bell pepper, seeded and chopped or 1/2 cup sliced pickled peppers
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled cotija cheese
  • Corn chips, for serving (optional)


Combine avocado, sour cream, lime juice, oil, sugar and garlic in a blender or food processor. Puree until smooth, adding a little water, if needed, to blend. Fold in cilantro and season to taste with salt and pepper.

On a large serving platter, combine lettuce, beans, corn, tomatoes, peppers and olives. Drizzle with desired amount of dressing and toss to coat. Sprinkle with cheese and serve with chips around the edge of the platter.

Nutritional info: 400 cal, 21g fat (6g sat), 20mg chol, 620mg sodium, 41g carb, 16g fiber, 12g sugars, 15g protein

Recipe by Jackie Freeman, PCC Chef

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