TACO Salad My Way | Ep. 2 Salad Saturday
It's Salad Saturday, and I'm making taco salad my way. I will also be making an avocado dressing. Garnish and dress the salad how you like, this is how I am making it today.
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INGREDIENTS
1 lb ground turkey or beef
2 Tbsp taco seasoning
2 ears of fresh corn
Romaine lettuce
cucumber
tomatoes
carrots
red onion
black olives
AVOCADO DRESSING
2 small avocadoes
10 to 12 sliced pickled jalapenos
3 Tbsp pickling liquid
1/3 cup water
salt to taste
Taco Salad Recipe
Citrus-cumin Salad Dressing Recipe
Citrus-cumin Salad Dressing Recipe
Chicken Taco Salad with Tangy Avocado Lime Dressing
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Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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TACO SALAD BOWL | easy, healthy, lunch recipe!
This clean and delicious Taco Salad Bowl is an easy, healthy lunch recipe that is perfect for meal prep and great for dinner.
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TIMESTAMPS
0:00 Intro
0:20 Prepping Bell Peppers
0:43 Prepping Onion
0:58 Prepping Garlic
1:10 Prepping Tomatoes
1:20 Prepping Romain Hearts
1:57 Making Taco Seasoning
2:40 Cooking Rice
3:45 Choosing Your Protein
4:30 Cooking Your Bison
5:50 Build Your Bowl
6:53 Enjoy!
TACO SALAD BOWL RECIPE
1 pound ground bison
1 teaspoon olive oil
2 medium bell peppers (1 red & 1 green) chopped
1/2 medium onion chopped
3 cloves garlic diced
3 tablespoons taco seasoning
1/2 cup low sodium beef broth
1 (8.75 ounces) can of kidney beans drained and rinsed
salt and pepper to taste
3 cups cooked brown rice
1/2 cup part-skim shredded cheddar cheese
1 large romaine heart thinly sliced
1/2 medium tomato diced
INSTRUCTIONS
Heat a large non-stick sauté pan over medium-high heat. Add ground bison into the dry pan, then using a wooden or rubber spatula, break the meat apart. Cook for a couple of minutes or until the meat is no longer pink.
Push the meat over to one side of the pan. Add one teaspoon of olive oil to the empty half of the pan, then add the peppers, onion, garlic, and a pinch of salt. Allow the veggies to cook until they are tender, about five minutes.
Combine the meat and the veggies together. Stir in the taco seasoning to evenly coat the meat and veggie mixture. Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).
Time to build your bowl! Put a half cup of brown rice in the bottom of your serving bowl. Top with a small handful of romaine, a heaping tablespoon of cheese, and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes and enjoy.
NOTES
Leftovers – Taco bowls can last about 5 days in the refrigerator. The cooked ingredients can be stored together (bison and rice). This will allow you to conveniently reheat them in the microwave together. I suggest storing the chilled components in separate containers (lettuce, cheese tomatoes), so they will stay as fresh as possible.
NUTRITION (serves 6)
Serving: 1serving | Calories: 325kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 530mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3105IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 3mg
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#tacosaladbowl #tacosaladrecipe #healthylunchideas
TACO SALAD RECIPE | easy, healthy and customizable to all diets
Taco salad is an easy, healthy salad recipe perfect for summer! It's loaded with crisp vegetables, seasoned ground beef, and taco classics such as homemade salsa, cilantro and avocado. Enjoy classic Mexican flavors in a lighter, veggie-heavy meal.
So what goes into a taco salad? Today I'm using romaine lettuce, black beans, tomatoes, ground beef (with my homemade taco seasoning), red onion, cheddar cheese, and avocado. It's then topped with homemade salsa (the best!), sour cream, lime juice and cilantro.
But it's completely customizable to your dietary preferences! While this taco salad recipe is naturally gluten-free, I have tips for making it paleo, keto, low-carb, dairy-free and vegan on the recipe blog post below. It's a healthier spin on tacos, so have fun with it!
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Taco Salad, Gluten Free taco seasoning & Poncho's dressing
Taco salad with Gluten Free taco seasoning and copycat Poncho's dressing.
Taco seasoning
2 T chili powder
2 t cumin
1 1/2 t paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 t ground oregano
Brown 1# of hamburger meat of your choice. Add seasoning and simmer.
Pancho's dressing
1/2 c sugar
1/3 c vinegar
1/2 c oil
1 T yellow prepared mustard
2 tsp ground oregano
3 green onions
Combine ingredients and process until smooth in blender or food processor