We chatted about the different components to crafting the perfect salad earlier this week. Here's another example of a meal salad, one of my favorites. Instead of using fresh tomatoes since they aren't in season, I used some organic salsa.
Taking pleasing pictures of a salad is hard for me. I tried my best. I might need to read up on this subject a bit. However it may look, I heart taco salad. Here's our quick version:
Simple Taco Salad
Serves 6-8
- 1 pound grass-fed ground beef, seasoned like this (or leftover shredded beef)
- 1 large head lettuce, washed & shredded
- 1 cup soaked & cooked beans, optional (black, pinto, or kidney work well)
- 1 avocado, peeled, seeded, and chopped
- 1/2 jar olives, sliced
- 1 cup corn (if you've put some up for the cold season or if they're organic and in-season when you make this)
- 2 green onions or chives, sliced
- 2 carrots, grated
- 1/2 cup sunflower seeds
- 1 cup grated cheddar or jack cheese
- salsa to taste
- creme fraiche as an optional garnish
- Brown & season the beef. Wash & shred (or chop) the lettuce. Place lettuce in large salad bowl. Layer avocados, olives, onions, carrots, and sunflower seeds.
- Just before serving, add cheese and beef on top of the salad. Place jars of salsa and creme fraiche on the table for each individual to spoon on top of their salad to taste. The salsa can be used as the dressing, or ranch dressing is also a good addition if you like your salad more wet (at least that's what my family likes to do).
~ Browse more Riddlelove recipes here. ~
I'm sharing this at Monday Mania, Simple Lives Thursday, Pennywise Platter, Fight Back Friday.
