Ultimate Taco Salad

Ultimate Taco Salad

I’ve got something special for you today: the Ultimate Taco Salad. Trust me, the Ultimate Taco Salad will quickly become your go-to for any gathering or a hearty weeknight meal. This dish is a true crowd-pleaser, bursting with fresh flavors and textures that blend seamlessly together. From the crunchy tortilla chips to the zesty cilantro-lime vinaigrette, every bite of the Ultimate Taco Salad promises a delightful experience. With a bit of time and effort, you’ll find that the Ultimate Taco Salad is well worth it.

Crafting the Perfect Salad

To start, you’ll need to make the flavorful base for your salad. In a hot pan with a splash of olive oil, sauté finely chopped onions with taco seasoning until they’re soft and fragrant. Add minced garlic and ground turkey, cooking until the turkey is perfectly browned. Then, mix in tomato sauce and season with salt and pepper. While that cools down, prepare your veggies. Tear fresh romaine lettuce into bite-sized pieces, halve the cherry tomatoes, and dice the avocado. Mix these with shredded cheese and get ready for the next step: the vinaigrette.

Making the Cilantro-Lime Vinaigrette

The cilantro-lime vinaigrette is what takes the Ultimate Taco Salad to the next level. In a food processor, blend a small onion or shallot with a chopped jalapeño and a garlic clove. Add fresh lime juice, honey or agave syrup, ground cumin, and kosher salt. Blend well before incorporating fresh cilantro leaves and slowly pouring in extra virgin olive oil. This combination creates a smooth, tangy dressing that perfectly complements the salad’s ingredients.

Assembling and Serving

When it’s time to assemble, toss the romaine lettuce with half of the cilantro-lime vinaigrette. Arrange the dressed lettuce on a serving platter and create a ring with crunchy tortilla chips. Top with the seasoned turkey mixture, cherry tomatoes, avocado, and shredded cheese. Drizzle the remaining vinaigrette over the top, and serve with extra dressing on the side. This Ultimate Taco Salad is a vibrant, satisfying dish that’s sure to impress everyone at your table!

Chef’s Notes- Ultimate Taco Salad

• Prep Ahead: To save time, you can prepare the ground turkey mixture and the cilantro-lime vinaigrette in advance. Store them separately in the refrigerator until you’re ready to assemble the salad.
• Crisp Lettuce: For the freshest salad, tear the romaine lettuce just before serving to keep it crisp. If you need to prep it ahead of time, store it in a sealed container with a damp paper towel to maintain its freshness.
• Vinaigrette Consistency: If the vinaigrette is too thick after blending, you can thin it out with a bit more lime juice or water to reach your desired consistency.
• Customizing Heat: Adjust the heat level of the vinaigrette by adding more or fewer jalapeños according to your taste preferences. For a milder version, omit the jalapeño entirely or use just a small amount.
• Texture Variety: For extra crunch, consider adding some black beans or corn to the salad. They add both texture and a boost of flavor.

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Ultimate Taco Salad

0.0 from 0 votes

Course: Main Course, SaladCuisine: Mexican, Tex-MexDifficulty: Medium

Servings

4

plates

Prep time

30

minutes

Cooking time

20

minutes

Calories

450

kcal

Resting Time

10

minutes

Total time

1

hour 

Get ready to experience the Ultimate Taco Salad, a dish that will redefine your expectations! This recipe is a game-changer, featuring a zesty cilantro-lime vinaigrette that elevates every bite. Perfect for a family dinner or a casual get-together, this salad is packed with flavors and textures that will leave everyone asking for more. It’s a bit of a time investment, but trust me, it’s worth every minute!

Ingredients

• Olive Oil

• 1 small Onion finely chopped

• 2 tbsp Taco Seasoning

• 4 cloves Garlic minced

• 1 lb Ground Turkey

• 1 cup Tomato Sauce

• 1/2 tsp Sea Salt

• 1/4 tsp Black Pepper

• 1 head Romaine Lettuce torn into bite-sized pieces

• 1 cup Cherry Tomatoes halved

• 1 Avocado diced into 1/2-inch cubes

• 1 cup Shredded Mexican Cheese Blend

• Tortilla Chips

• For the Cilantro-Lime Vinaigrette

• 1 small Onion or Shallot quartered

• 1 Jalapeño Pepper seeded and chopped

• 1 small Garlic Clove

• 5 tbsp Fresh Lime Juice about 3 limes

• 1 tsp Honey or Agave Syrup

• 1/2 tsp Ground Cumin

• 1/2 tsp Kosher Salt

• 1/2 cup Fresh Cilantro Leaves

• 3/4 cup Extra Virgin Olive Oil

• Alternative Ingredients:

• Ground Turkey: Can be replaced with ground chicken or beef.

• Romaine Lettuce: Substitute with iceberg lettuce or mixed greens.

• Cherry Tomatoes: Use grape tomatoes or diced regular tomatoes.

• Avocado: Can be replaced with guacamole.

• Shredded Cheese: Use dairy-free cheese for a vegan option.

• Tortilla Chips: Substitute with baked pita chips or omit for a low-carb option.

• Honey/Agave Syrup: Use maple syrup or omit for a sugar-free option.

Directions

• Heat Oil & Sauté Onion: Warm up olive oil in a nonstick pan over medium heat. Add finely chopped onion and taco seasoning; sauté for about 4 minutes until the onion softens.
• Add Garlic & Turkey: Stir in minced garlic and cook for another 30 seconds. Add ground turkey and break it into small pieces as it cooks for about 9 minutes until browned. Pour in tomato sauce and let it simmer for 2 minutes. Season with sea salt and black pepper. Set aside to cool slightly.
• Blend Ingredients: In a food processor or blender, combine quartered onion or shallot, chopped jalapeño pepper (seeded), and garlic clove.
• Add Lime Juice & Seasonings: Pour in fresh lime juice, honey or agave syrup, ground cumin, and kosher salt. Blend for about 15 seconds. Add fresh cilantro leaves and blend while slowly pouring in extra virgin olive oil until the dressing is smooth and emulsified
• Drizzle & Serve: In a large mixing bowl, toss torn romaine lettuce with about 1/2 cup of the cilantro-lime vinaigrette until evenly coated. Place dressed lettuce on a large serving platter and arrange a ring of tortilla chips around the edge. Top with cooked turkey mixture, halved cherry tomatoes, diced avocado cubes, and shredded Mexican cheese blend. Drizzle an additional 1/4 cup of vinaigrette over the top of the salad. Serve remaining dressing on the side.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• Food Processor
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 30g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 700mg
• Potassium: 800mg
• Carbohydrates: 20g
• Fiber: 6g
• Sugar: 5g
• Protein: 30g
• Vitamin A: 150IU
• Vitamin C: 50mg
• Calcium: 20mg
• Iron: 15mg

FAQs- Ultimate Taco Salad

Can I make this salad ahead of time?

Yes, you can prepare the ground turkey mixture and cilantro-lime vinaigrette in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving to keep the lettuce crisp and the tortilla chips crunchy.

Can I use a different type of ground meat?

Absolutely! You can substitute ground turkey with ground chicken, beef, or even plant-based ground meat if you prefer. Adjust the seasoning according to your chosen meat.

What can I use instead of tortilla chips?

If you’re looking for a lower-carb option, you can use baked pita chips or simply omit the chips. For a crunchier alternative, consider using crispy chickpeas.

How long will the vinaigrette last?

The cilantro-lime vinaigrette can be stored in an airtight container in the refrigerator for up to a week. Shake well before using, as it may separate over time.

Can I make this salad vegan?

Yes, you can make it vegan by substituting the ground turkey with a plant-based ground meat and using dairy-free cheese. For the vinaigrette, ensure that the honey is replaced with agave syrup or maple syrup.