I’ve been craving something taco-y but not tacos, something healthy, crisp, fresh, and light, but still warm, satiating, and cheesy. Enter the taco salad. A rebellion against the cheesy, greasy indulgence that Taco-Bell slaps on the cold counter-top of fast-food sadness. ‘Sup taco salad, where have you been all my life?
Taco salads aren’t necessarily the healthiest salad, so I modified it a bit. Swap out the nutrient empty iceberg lettuce with better-for-you green cabbage, and add black beans, avocado, corn, and top with 0% Greek yogurt instead of full-fat sour cream — and there ya go! A nutritious salad filled with taco flavour!
Chuck in some flax seeds and chia seeds, because hello, if you live in Vancouver you eat that stuff because it’s like so good for you but I don’t even know why, but you had better stock some in your kitchen, or your super-skinny-fit-yoga friend will totally judge you.
Dress it with a light lime and extra-virgin olive oil salad dressing and you’ve got yourself an awesome salad that your family will gobble right up.
At the end of the meal, even muscle-man Darren was totally full, as was my friend and I. (Probably because we ate two plates each, but so what? It’s just salad.)
My baby girl had three helpings. Of salad.
And baby boo polished off her plate. Of salad.
So… salad FTW! 🙂
Best part is, it’s so quick and easy to make, which is totally what I need right now with the cray cray schedule I’m on. Time just flies away from me. sometimes I blink and its Friday. I sneeze and its next Wednesday. I fart and… you don’t wanna know. 😛
taco salad
serves 6
Ingredients
salad:
1/2 green cabbage, finely shredded
2 cups grape tomatoes, halved
1/2 can black olives
1/2 can black beans
1 cup corn kernels
2 avocados, diced
2 chorizo links, diced into small cubes and pan fried (no oil) till browned
1 tablespoon flax seeds
1 tablespoon chia seeds
1 1/2 cups shredded aged cheddar cheese
2 green onions, thinly sliced
1/2 cup cilantro, roughly chopped
to serve on the side:
1/2 cup 0% greek yogurt
1/4 cup sliced jalepenos
1 package purple corn chips
dressing:
1/4 cup freshly squeezed lime juice
1/4 cup extra virgin olive oil
1/4 teaspoon minced garlic
1/2 teaspoon cumin
1/4 teaspoon oregano
1/8 teaspoon ancho powder
1/4 teaspoon sea salt
a few grinds of black pepper
Instructions
- layer ingredients according to ingredient list, starting with cabbage and ending with cilantro.
- add dressing ingredients to a mason jar, seal and shake well.
- serve with 0% greek yogurt, jalepenos, and purple corn chips.
Notes
i totally forgot to add the flax and chia seeds, and i won’t judge you if you forget too. xx
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