Taco Salad

[The Fresh Fiesta Remix]

Vibrant, loaded salad with all the flavors of tacos in fresh, healthy form. This is Mexican cuisine that makes eating vegetables feel like a celebration.

remixology.com/recipe/taco-salad/

Makes

Serves 4-6

Total Time

25 min (20 min prep)

Ingredients

Protein & Seasoning:
1 lb (454g) grass-fed ground beef
2 tbsp (30g) homemade taco seasoning

Salad Base:
8 cups (240g) mixed greens (romaine, spinach, arugula)
2 cups (300g) cherry tomatoes, halved
1 large avocado (150g), diced
1 cup (150g) corn kernels, fresh or frozen
1/2 cup (80g) red onion, diced
1 cup (240g) black beans, drained and rinsed
1 cup (113g) aged cheddar cheese, shredded
1/4 cup (15g) fresh cilantro, chopped
Cassava flour tortilla chips, crushed for topping

Lime-Honey Dressing:
1/2 cup (120ml) olive oil
1/4 cup (60ml) fresh lime juice
2 tbsp (30ml) raw honey
1 tsp (2g) ground cumin
1/2 tsp (3g) sea salt
1/4 tsp (0.5g) black pepper

Steps

Cook:

In large skillet over medium-high heat, cook ground beef with taco seasoning, breaking up meat with spoon until browned and cooked through, about 8-10 minutes.

Cool:

Remove cooked beef from heat and let cool for 5-10 minutes while preparing other salad components to prevent wilting greens.

Whisk:

In small bowl, combine olive oil, fresh lime juice, honey, cumin, salt, and pepper. Whisk vigorously until dressing is well emulsified.

Layer:

Arrange mixed greens in large serving bowls or on a platter, creating a generous bed for toppings and ensuring even distribution.

Top:

Artfully arrange cooled seasoned beef, halved cherry tomatoes, diced avocado, corn kernels, red onion, black beans, and shredded cheese over greens.

Finish:

Drizzle with prepared lime-honey dressing and sprinkle with fresh cilantro and lightly crushed tortilla chips for texture and crunch.

Serve:

Serve immediately with extra dressing on the side for individual preference. Toss gently just before eating for best flavor distribution.

Make it Good For The Gut (Optional)

Add 1/4 cup fermented salsa or pickled jalapeños for probiotics and tangy flavor. Include 2 tablespoons sauerkraut for beneficial bacteria and digestive enzymes. Use apple cider vinegar with the mother instead of some lime juice for additional probiotics. Add 1 tablespoon fresh grated ginger to the dressing for anti-inflammatory benefits and digestive support.

Remix Options

Protein Variations: Use ground turkey, chicken, or seasoned tempeh for different protein profiles and dietary preferences. Bean Alternatives: Try pinto beans, kidney beans, or chickpeas instead of black beans for variety. Vegetable Additions: Add diced bell peppers, jalapeños, or roasted sweet potatoes for extra nutrition and flavor. Cheese Options: Use queso fresco, Monterey Jack, or dairy-free cheese for different tastes and dietary needs. Grain-Free Crunch: Replace tortilla chips with toasted pumpkin seeds or crushed plantain chips for paleo-friendly options. Dressing Variations: Try cilantro-lime, avocado-lime, or chipotle-ranch dressing for different flavor profiles.

Good To Know

Assembly Strategy: Keep components separate until serving to prevent soggy greens – set up a taco salad bar for family-style dining. Meat Preparation: Let cooked beef cool slightly before adding to salad to prevent wilting the greens and melting the cheese. Avocado Tips: Add diced avocado just before serving to prevent browning, or toss with a little lime juice for protection. Corn Options: Fresh corn kernels are sweetest, but frozen works well – just thaw and pat dry before using. Dressing Balance: The lime-honey combination provides bright acidity that cuts through rich ingredients while honey balances the tartness perfectly. Make-Ahead Strategy: Prepare all components separately up to 24 hours ahead, then assemble just before serving for best texture. Storage Guidelines: Dressed salad keeps 1 day refrigerated, but components stay fresh 2-3 days when stored separately.