Description
Healthy Taco Salad is loaded with all your favorite taco toppings and dressed with a salsa lime vinaigrette. It’s EASY to make and filling, perfect for summertime.
Ingredients
Units
Scale
- FOR THE DRESSING:
- 1 cup salsa (be sure to use a salsa with a flavor you like that isn’t too spicy)
- 1/4 cup olive oil
- 1/4 teaspoon cumin
- Juice of 1 1/2 limes
- Few dashes of hot sauce (optional)
- 2 tablespoons cilantro leaves
- 1/4 teaspoon fine sea salt
- FOR THE SALAD:
- 1 head romaine lettuce, shredded (see photo)
- 1 can black beans, drained and rinsed
- 1 to 2 ears corn, kernels cut off the cob (raw)
- 1/2 cup grape tomatoes, halved
- Sliced black olives, drained
- 1 avocado, cubed
- 1/2 cup cilantro leaves, chopped
- 2 green onions, chopped
- 1/2 cup tortilla chips, broken (or tortilla strips)
- 1 tablespoon vegetable oil
- 1 pound lean ground beef (can sub ground chicken or turkey)
- 2 tablespoons gluten free taco seasoning*
- Fine sea salt to taste
Instructions
- FOR THE DRESSING:
- To a blender add all ingredients except for the cilantro leaves. Blend until smooth, about 1 minute. Taste and adjust seasoning as needed.
- Add the cilantro leaves and pulse them into the dressing until they are well chopped but not pureed. Set the dressing aside.
- FOR THE SALAD:
- Shred the romaine lettuce by holding the root end of the head and chopping at the leafy end, creating thin ribbons (see picture). Wash and dry lettuce thoroughly. Place in serving bowl.
- Prepare the remainder of the vegetables as instructed in the ingredients list above. Arrange on top of the lettuce.
- To cook the meat heat a large skillet over medium heat, then heat the oil. Add the ground beef and use a wooden spoon to break it up. Cook until no pink remains, about 10 minutes.
- If there is a lot of grease, drain it off.
- Add the gluten free taco seasoning (see notes for suggestions), plus 1/2 cup water. Cook on medium high until most of the water has evaporated.
- Add salt to taste. Allow to cool slightly.
- Just before serving add the ground beef to the salad and dress with the salsa lime vinaigrette.
- Store leftovers in an airtight container lined with paper towels to absorb any moisture. Dress just before serving to prevent soggy lettuce.
Notes
*For a gluten free taco seasoning, this recipe from Gimme Some Oven is my current favorite. To make it gluten free I simply swap the all purpose flour with gluten free all purpose flour. Corn starch would work just as well. Also note that I omit the salt in the taco seasoning blend and add it in the end when I am browning the ground beef.
If you prefer store-bought taco seasoning there may be some certified gluten free brands available. However, I have not used any.
