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Fully Loaded Taco Salad with Salsa Dressing | Get Inspired Everyday!

Fully Loaded Taco Salad with Salsa Dressing


  • Author: Kari
  • Prep Time: 25
  • Cook Time: 5
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Description

An allergy friendly yet still fully loaded version of the classic taco salad!


Ingredients

Scale

Salsa Dressing:

1 cup halved cherry tomatoes, or diced fresh tomato

1 cup roughly chopped fresh cilantro

1/4 cup freshly squeezed lime juice

1 Teaspoon ground cumin

2 cloves garlic, minced

2 Teaspoons minced jalapeno, optional

1/2 cup avocado oil

1/41/2 Teaspoon sea salt, to taste

Salad Ingredients:

1214 cups chopped and washed romaine lettuce

34 cups halved cherry tomatoes

1/2 cup chopped fresh cilantro

1/2 small red onion, cut in half and thinly sliced, or minced if desired

1 large ripe avocado, sliced or cubed

14 ounce package plantain chips, crushed

Optional, thinly sliced jalapenos

Chips of your choice, crushed  to bite sized pieces

Taco Meat:

1 pound ground beef

2 Tablespoons Easy Homemade Taco Seasoning, or seasoning of your choice


Instructions

Make the dressing by adding the tomatoes, cilantro, lime juice, cumin, garlic, and optional jalapeno to a blender. Blend starting on low and working up to medium speed. When the dressing is still chunky, start adding the avocado oil in while the motor is running in a thin steady stream until all the oil has been added, and the dressing is emulsified. Season to taste with sea salt, and set the dressing aside while you assemble the salad.

Place the romaine, cherry tomatoes, cilantro, red onion, and avocado into a large serving bowl. Set the bowl along with the plantain chips, and or chips of choice aside until the taco meat is done.

Preheat a large 9-10″ cast iron skillet over medium high heat. When the pan is hot but not smoking, add the ground beef, and using a metal spatula, break up the meat into fine small pieces as it cooks.

When the meat is almost done, add the taco seasoning, and cook until the beef is cooked through. From here, I like to add the meat to the salad while it’s still fairly hot and toss with the dressing and crushed chips, but this is just personal preference.

You can also make the meat before the other parts of the recipe to allow it to cool before adding it to the salad. Or you can serve everything separately for each person to assemble their own taco salad. If you know you’ll have leftovers, it’s best not to toss the salad together, (especially with hot meat) because it becomes quite soggy in the refrigerator.