A Very Luxe Taco Salad
Make salads crave-able again by spicing them up with luxurious additions, like this luxe taco salad has. Cheeses, spices, hand-cut vegetables, and your favorite protein, what's not to love?
Servings: 2 servings
Ingredients
Taco Salad
- 7 ounces shredded romaine lettuce or a garden style bagged salad mix
- 2 scallions finely diced
- 1 ear fresh corn cut from the cob
- 4 stalks cilantro leaves removed
- ⅛ teaspoon salt
- 10 cherry tomatoes sliced in half
- 1 handful tortilla chips roughly crunched into bite-sized pieces
- 2-4 ounces cheddar or Monterrey jack cheese shredded
- 6 ounces protein of choice (beans, soy chorizo, TVP taco meat, actual meat, etc)
Taco Salad Dressing
- ½ cup salsa
- ½ cup sour cream
- 1 tablespoon lime juice
- sprinkle salt and cayenne pepper to taste
Instructions
- Mix the salad dressing ingredients together in a jar by whisking.
- If you're cooking the protein, do this now. I used a half package of Trader Joe's soyrizo, heated til warm for 5 minutes. You can also warm up beans, chicken, beef, tofu, or another meat substitute. Remove from heat and set aside.
- Divide the salad greens in two large bowls.
- Sprinkle the greens with the ⅛ teaspoon or less of salt.
- Add in the cilantro leaves and scallions, dividing equally or to preference. Use your hands to lightly toss together.
- Divide the tomatoes, corn kernels, cheese, and tortilla chips between the two bowls.
- Right before serving, add the warm but not hot protein of choice, and half the dressing (or less to taste) to each bowl. Eat immediately.