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Lean Taco Salad
When we have leftover meat I tend to put together this lean version of a taco salad. Frankly all that makes it 'taco' salad is the salsa...but we call it taco salad. Honestly, it's so good we never have the more traditional versions at all any more.
What you need
- 1 romaine heart or equivalent of other lettuce
- 1 carrot, shredded
- 1 stalk celery, diced
- 1/4 cup diced red bell pepper
- 2 scallions, minced
- 1 avocado, diced
- Diced cucumber to taste
- Coarsely chopped fresh cilantro or oregano
- Leftover meat (fish works too)
- ground cumin
- ground coriander
- kosher salt & fresh black pepper
- Fat or olive oil
- 1 jar Trader Joes Salsa Autentica* or fresh salsa
How to make it
- Dice leftover meat and mix with spices, salt & pepper
- Heat a sauté pan over medium heat with fat or oil
- Sauté meat until lightly browned, turn off heat and let stand while preparing salad
- Combine all salad ingredients in a large bowl and toss
- Meat may be served on top or on the side
- Dress with salsa
Most salsa has no oil, so by using it as dressing you aren't adding extra fat to the dish. When I use fish for this, I use cabbage in place of some of the lettuce.
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