…from the Perspectives’ Kitchen
How you doin’? One of the most ordered entrée salads at my Fanny’s Fish Markets was our Healthy Taco Salad—it outsold the next most popular salad by 2 to 1.
No one likes boring salads. What most guests are looking for is a lot of different ingredients far and away above just lettuce, tomato and shredded carrots.
Nothing beats my Healthy Taco Salad recipe in the summertime or any time. Crisp veggies, creamy dressing and crunchy corn tortilla strips make it fresh and fun to eat. This easy taco salad recipe makes for a filling lunch or fun dinner. Prepare the components ahead of time and store them separately for quick assembly. Oh, by-the-way, this recipe is gluten-free and vegan—we were way ahead of our time.
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 2 to 3 servings
For the salad
2 corn tortillas, sliced into strips (read the ingredient declaration—no wheat flour)
Extra-virgin olive oil, for drizzling
1 medium head chopped romaine lettuce
1 cup shredded red cabbage
1/2 cup cooked black beans, drained and rinsed (canned is okay)
2 red thinly sliced radishes
1/2 cup sliced cherry tomatoes (cut in half) and/or pico de gallo
1 avocado, sliced
1 red jalapeño, sliced very thin (optional)
Vegan cheese shreds (optional)
Cilantro-Lime Dressing (see recipe), the creamy avocado variation
Sea salt, to taste
8 quartered lime wedges, for serving
For the shiitake taco “meat”
1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed and diced
1 cup crushed walnuts
1 tablespoon tamari
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon balsamic vinegar
Sea salt and freshly ground black pepper, to taste
Easy Cilantro-Lime Dressing
This is a great dressing to have on hand in the fridge for topping salads, tacos, or burrito bowls.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About 1 cup
2 cups fresh cilantro
1 garlic clove
1/4 cup freshly squeezed lime juice
2 teaspoons maple syrup
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
Make it creamy (optional)--blend with 1 avocado or 1/2 cup vegan yogurt.
Make it spicy (optional)— by adding a bit of jalapeño or a few pickled jalapeños.
ChefSecret: Like all salad recipes, this one is great to play with. Swap in the veggies you have on hand or adjust the toppings to make something you really love.
Quip of the Day: Q: How much do I love Taco Salads? A: From my head to-ma-toes!
Do you have a question or comment? Send your favorite recipes, pictures or thoughts to firstname.lastname@example.org. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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©PERSPECTIVES/The Consulting Group, LLC, 2023
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