Taco Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(9)
Ingredients
6 servings
- 1 shallot (roughly chopped)
- 2 cups tightly packed fresh cilantro leaves (stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 pound ground turkey or chicken
- 2 teaspoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (chopped)
- 1-2 tablespoons taco seasoning
- 1/4 cup water
- 2 heads romaine lettuce (thinly shredded)
- 1 cup cherry tomatoes (halved or quartered)
- ½ cup grated cheddar cheese
- 2 ears of corn (shucked and corn sliced off the cob)
- 2 avocados (diced)
- 3 green onions (sliced)
- cilantro leaves
- 1 cup black beans (rinsed and drained)
How would you rate this recipe?
Preparation
Step 1
For the Cilantro Vinaigrette
Step 2
Combine all the ingredients in a blender and blend for 2 minutes until smooth. Taste and adjust salt and pepper as needed and set aside.
Step 3
For the Meat
Step 4
Place a medium skillet over medium high heat and add the olive oil. Add the onions and sauté for 5 minutes until soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken or turkey and continue to cook for 6-7 minutes until fully cooked. Add the taco seasoning and the water and reduce heat to low. Simmer the mixture for 5 minutes while you assemble the salad.
Step 5
For the Salad
Step 6
If you’re layering this in one large serving bowl, layer half of the lettuce on the bottom followed by half of all the other toppings. Add the next layer of lettuce on top and finish with the remaining toppings. Top with the meat and toss together with a few tablespoons of the vinaigrette. Add more as needed and serve immediately.
Step 7
Save recipe for the next time?
