Healthy Taco Salad

I love a hearty salad for dinner in the summer, and I have been making this one for several years. There is so much flavor and texture going in one bowl... it is salad perfection. Not only is it satisfying, but it is full of protein, fiber, and healthy fats. I will admit, I don't love all of the prep work that goes into a salad like this, but it really is worth it! Especially if you make plenty so that you have leftovers! And the fact that there is minimal cooking means you won't be heating up your kitchen when it is already hot outside.

It all starts with this dressing! A flavor bomb of goodness that takes this salad to the next level. Use a BIG bunch of cilantro or a couple small ones if that is all you can find. Tomatillo salsa adds a zesty punch that works really well in this. I always have a jar of green salsa in the fridge or pantry. A great staple is Herdez Salsa Verde. It is sold in a jar or in a small can and comes in mild or medium. Any green salsa would work well, so just use your favorite.

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For the lettuce, use something hearty like romaine or little gems. I will either buy a bag of romaine hearts and slice & wash them myself, or I love using Organic Girl Little Gems pre-washed lettuce to save time.

I usually use organic ground chicken for this, but ground beef is equally delicious. I like to use a packet of McCormick taco seasoning...it has clean, simple ingredients, it is quick and easy, and I love the nostalgic "taco" taste it gives.

I often double this recipe so that we have plenty of leftovers. The ingredients are great in a wrap for lunch the next day! I keep all of the ingredients for the salad separate so that the leftovers keep better. I only dress the greens that we use.

Healthy Taco Salad

Serves 4

Ingredients:

For the Cilantro Vinaigrette:

• 1 bunch of cilantro (leaves and tender stems)

• 1/2 cup green salsa (like Herdez Salsa Verde)

• 1 garlic clove

• 2 Tbsp lime juice

• 1 tsp honey

• 1/3 cup olive oil or avocado oil

• salt to taste

For the Salad:

• 10 ounces of hearty lettuce like romaine or little gem

• 2 Tbsp olive or avocado oil

• 1 pound of ground chicken or beef

• 1 packet of taco seasoning (I like McCormick)

• 1 can black beans, rinsed and drained

• 1 1/2 cups of corn (fresh is great when it is in season - I use 2 cobs, but thawed frozen corn works fine too)

• 1 avocado, cut into bite-sized pieces

• cherry tomatoes, halved

• 6 ounce can of sliced black olives

• queso fresco, crumbled (I like Cacique brand)

• 4 green onions, sliced

• handful of crumbled nacho tortilla chips (Late July, Siete, & Boulder Canyon all make healthier versions)

Instructions:

1. Start by making your dressing. Add all of the ingredients to a blender (I love using my small Beast Blender for this). Blend until smooth.

2. Cook your chicken or beef - heat oil in a medium pan and cook for about 10 minutes, breaking it up with a spoon, until it is cooked through. Add the taco seasoning and mix well to combine. Remove from heat and let rest on the stove while you prep the remaining ingredients.

3. Prep your lettuce if it isn't pre-washed.

4. Rinse and drain your beans and season them with salt and pepper.

5. Prep the corn - If using fresh, wrap the corn (with the husk) in a damp paper towel and microwave for 2 - 3 minutes. When cool enough to handle, cut off the bottom of the corn cob and remove the husks and silks. Cut the corn off the cob and reserve in a bowl. If using frozen, just leave it out until fully thawed, or microwave it for a bit to thaw it quickly.

6. Cut up your avocado. I like to squeeze a little lime juice on mine to keep it from browning, then season it with flaky salt and fresh pepper.

7. Wash and halve your cherry tomatoes

8. Drain your black olives.

9. Crumble about a cup of queso fresco into a bowl.

10. Slice your green onions.

11. Lightly crumble some tortilla chips into a bowl.

12. Assemble your salad in large shallow bowls. Start by tossing the lettuce with a couple spoonfuls of dressing to evenly coat. Then add all of the other ingredients to the bowl. Drizzle with a little more dressing over the top, garnish with a little cilantro if desired, and serve.