There’s no hope for me: I will always love Mexican food… but this healthy taco salad recipe makes me feel better about my obsession. It’s not that Mexican food is bad, per se. It’s just that whenever I have a Mexican dish, I feel this insatiable need to douse the entire plate in melted cheese, and that’s just no bueno.
So I was majorly craving taco salad the other day, but I was a little worried that a super healthy version of taco salad just wouldn’t hit the spot. I wasn’t about to go buy a bunch of grated, dyed-orange cheese, so I decided to give a healthy version a whirl.
I’m really happy I did, because this salad was muy delicioso! (K. I’m sorry. I swear I’m not coming up with random spanish phrases on purpose. They’re just flowing at the moment! I can’t stop them!)
Try this salad this week, and let me know how you like it! I can’t wait to hear…
This recipe serves 2-4, (more like 4 if you add all the optional ingredients)
1 cup black beans
3 C shredded or chopped romaine lettuce
1 large tomato, chopped
1/2 avocado, chopped
juice of 1/2 lime (or more, to your taste)
1 Tbsp extra virgin olive oil
1 tsp cumin
1/4 tsp garlic powder
sea salt, to taste
optional: a few whole grain tortilla chips with no extra junk ingredients
optional: dollup of plain greek yogurt (instead of sour cream)
optional: 6 oz grilled chicken, chopped OR 6 oz. lean ground beef
Toss the beans and vegetables together. You could optionally crush up the chips and toss them together, too. To make the dressing, whisk together the lime juice, oil, cumin, garlic and salt. Toss everything together and top with some greek yogurt.
What do you think? Will you be trying this healthy taco salad recipe this week?