Taco Salad

Ain’t not party like a taco salad party.

Inspiration:

I could eat this salad-for-dinner type meal multiple times a week, it never gets old. It’s my version of a taco salad and it combines some of my favorite things in a hearty, healthy and easy-to-make bowl. This version of the taco salad has fresh flavors, crispy veggies, lean meats & portions, healthy fats and a kick of spice. The ideas below are purely a road map, seriously, anything goes with this salad.

Ingredients & Directions:

Start with a base of mixed greens, salad greens, spinach or combo of them all.

Veggie topping options:
Cabbage slaw
Sliced cabbage
Sliced radishes
Diced tomatoes
Diced mango or pineapple (okay, not a veggie, but a great addition!)
Sliced avocado
Diced onions (these can also be roasted beforehand)
Bell peppers (these can also be roasted beforehand)

Protein topping options:
Pulled chicken or pork
Grilled steak
Grilled or baked fish
Beans (black, pinto, refried)

Add for flavor:
Salsa
Guacamole
Greek yogurt (or sour cream)
Grated cheese

Garnishes:
Cilantro
Jalapeno
Squeeze of fresh lime
Pepitas or pumpkin seeds

A quick note:

The secrets to a healthy & athlete friendly taco salad bowl:

Please don’t feel glued to the ingredient list above - add something fun or subtract whatever, and know that these are just ideas. Have fun & get creative with this meal.

I love spicy foods & fresh flavors. I don’t use a dressing for this dish as I use plenty of salas & a squeeze of lime, but you could definitely add dressing if you wanted.

Crunchy veggies such as cabbage & radishes make great additions.

To keep this on the healthy side, I skip the sour cream, easy on the cheese & load it up with healthy fats (sliced avocado or guacamole).