Taco Salad with Creamy Cilantro Dressing.txt
What could be better than tacos? Probably only a healthy taco salad! But tacos are already a healthy enough meal option, you say, and you’ll be right, but there can always be better! In this post, I’ll share with you the secret to making a delicious healthy lunch or dinner, this recipe is meal-prep friendly and you can make it ahead of time by simply adding the dressing before serving.The taco salad recipe is sure to please everyone, and you can always adjust it to your personal preferences choosing vegetables and lettuce leaves to your taste, you can always replace the beef with chicken or turkey, and even make a vegan version with red beans!
Ingredients
- 1 lb minced beef
- 1/4 cup black olives chopped
- 3 pcs sprigs green onions
- 1 cup canned sweet corn
- 1 cup cherry tomatoes
- 2 pcs bell peppers
- 1 pcs avocado
- 1 tbsp mix peppers
- 1 heads romaine
- 3 pcs tacos corn wrap
- 1 tsp Mexican Taco Seasoning
For Cilantro dressing:
- 1/2 cup Greek yogurt plain
- 2 lime juice
- 1 small bunch cilantro
- 1 clove garlic
- 1 honey
- 2 Extra Virgin Avocado Oil
- Sea Salt and fresh black pepper, to taste
Instructions
- Cook the beef with Mexican Seasoning until golden brown. If there is a lot of fat in the pan, drain off the excess.
- Prepare the vegetables for the salad: wash and dry the lettuce leaves, cut into small pieces. Peel and finely dice the bell peppers, cut the cherry tomatoes in half.Cut the avocado into large cubes.
- Open the canned corn and drain the water. Also drain the olives and cut them into rings.
- Cut the tacos into triangles, add a little salt and olive oil and fry them in an air fryer or oven. You can also brown them in a frying pan. Or use ready-made Nachos chips.
- For Creamy Cilantro dressing, combine Greek yogurt, finely chopped cilantro, lime juice, honey, garlic, avocado oil, salt and pepper. Mix well until smooth.
- Assemble the salad - place all ingredients in rows on one large platter and pour the dressing over them. Mix well and serve sprinkled with chopped green onions. If you are making the salad for meal preap, place all the ingredients in individual serving containers and cover tightly. Store in the refrigerator for up to 5 days. Before serving, add 2 tablespoons of the creamy cilantro dressing to each container and mix.
Nutrition
Calories: 402kcalCarbohydrates: 19gProtein: 26gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 82mgSodium: 244mgPotassium: 941mgFiber: 5gSugar: 6gVitamin A: 14305IUVitamin C: 23mgCalcium: 117mgIron: 4mg
Tried this recipe?Let us know how it was!