Do you remember the taco salad of your childhood? Mounds of crushed tortilla chips, iceberg lettuce, shredded cheddar cheese, over seasoned ground beef, and a gallon of thousand island dressing (sounds kind of good in a sick sort of way doesn’t it?). What I would like to know, is how on Gods green earth, did this become a “taco salad”? Granted, the tacos of my youth resembled this concoction… so I suppose we have the answer… but still.
At any rate, I was craving a taco salad the other day, it was hot out and something light yet savory was calling my name. Given my constant struggle to find healthy alternatives to my favorite foods (mostly because of my defective stomach), I decided to take the salad in slightly different direction.
-MEXI-CALI TACO SALAD-
What you will need (serves one):
1/2 a small tomato diced
1/8-1/4 cup onion diced
1/8-1/4 cup cheese of your choosing, I used a low fat sheep cheese
1/4 cup black beans
1/4 of an avocado diced
Medium bowl full of lettuce of your choosing, I used baby spinach, baby kale, and romaine.
Optional- 4-5 tortilla chips (crushed), corn, or to make it more hearty add in 1/4- 1/5 cup brown rice or chicken if you would like.
For the dressing:
1 tbsp Olive Oil
1/2 tsp sriracha
1/4 tsp honey
1 tsp white vinegar
juice from 1/4 of a lime
salt and pepper to taste
Top your lettuce with all of the pre-chopped goodies. Emulsify the dressing and pour over the top and mix well. Add tortilla chips and devour.
It may not be the thousand island slathered version of yester year, but… no, no buts, it is delicious, no justification needed.