Taco Salad

Dig into all the flavors of tacos in this vibrant, fragrant and delicious salad! This Taco Salad is the perfect choice if you like your salads to be hearty and satisfying. Make it for yourself and enjoy the leftovers the next day or serve it up to the whole family for lunch or dinner.

Romaine is a fantastic leafy green that is high in omega-3, calcium, iron and vitamin C. It's high silicon content helps to repair and renew joints, bones, arteries, and connective tissues. Romaine lettuce has antispasmodic properties that aid the cardiovascular system and the digestive tract. It also contains sedative compounds that relax the nerves and calm the body.

Avocado is easily digested and contains over 25 essential nutrients including iron, magnesium, and essential fatty acids that help the body to function optimally. Avocados increase the body’s ability to assimilate nutrients, so they are a wonderful addition to green leafy salads to ensure proper absorption of all the vitamins and minerals.

Taco Salad

Ingredients:

3 cups chopped romaine lettuce
1 avocado, diced
1/4 cup thinly sliced red onion
1 cup thinly sliced red cabbage
1 cup diced red peppers
1/4 cup fresh cilantro
1 tsp olive oil (optional)
1 cup cooked black beans (drain and rinse if from a can)
1/4 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1 cup Fresh Tomato Salsa (recipe on the blog)
Juice from 1/2 lime
Sea salt (optional)
1 corn-free and gluten-free tortilla, cut into 2 inch strips* (see tortilla suggestions below)

Directions:

To make the tortilla chips, preheat oven to 400F. Line a baking sheet with parchment paper.

Arrange the tortilla strips on the baking sheet and brush very lightly with oil (if using). Place in the oven and bake for 2-4 minutes, until golden and crisp. Remove and set aside.

Place the black beans in a medium-sized bowl and add the ground cumin, chili powder, garlic powder and sea salt (if using). Mix well and set aside.

Add the chopped romaine, avocado, red onion, red cabbage, red peppers, cilantro, beans and salsa to a bowl. Add the lime juice and season with sea salt (if using). Mix well before serving.

Serves 2 to 4

* You can choose to use a store bought corn-free and gluten-free tortilla such as Almond Flour Siete Tortillas or Sweet Potato Potapas Tortillas. Or for tortillas with the cleanest ingredients you can make your own from the Sweet Potato Tortillas or Potato Tortillas recipe on the Medical Medium blog

This item posted: 07-Feb-2020