When it comes to salad, it is all about the toppings and dressing. For a taco salad I like it to be LOADED. But more importantly, the dressing has to be good. This cilantro lime dressing packs a punch that is the perfect balance with the heavier ingredients.

Key Ingredients and Substitutions:

  • Ground Beef – I love ground beef on my taco salad, however you can use any meat you like! It will go great with the spices.
  • Romaine Lettuce – This is a personal preference, but I love a crunchy romaine with taco salad. An iceberg lettuce would also be great. 
  • Red Onion – I love a fresh red onion for the crunch in a salad. A pickled red onion will also be great here instead.
  • Corn and Black Beans – I use canned corn and black beans here for ease. Make sure they are drained. Omit if you don’t like either!
  • Grape Tomatoes – I love grape tomatoes because they are sweet and small, you can add them whole or halve them. Cherry tomatoes and heirloom tomatoes are also great here!
  • Jicama – You might find it hard to find jicama, but if you can I highly recommend it! It is a fantastic light crunch. If you cannot find it, just omit it.
  • Cilantro – What is a taco salad without fresh cilantro?! Omit if you don’t like, or add something like green onions.
  • Jack Cheese – I like to add freshly shredded jack cheese. Cojita would also be great here.

@kellyscleankitchen

How to make the creamiest vinaigrettes #salad #tacosalad #saladdressing

♬ Chopin Nocturne No. 2 Piano Mono – moshimo sound design
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • COOK TIME: 10 Mins
  • TOTAL TIME: 30 Mins

Ingredients:

  • 2 tbsp avocado oil
  • 1 lb ground beef
  • Salt and pepper
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 5 cups romaine, chopped
  • ½ red onion, diced
  • 1 cup corn
  • 1 cup black beans, canned and rinsed
  • 1 cup grape tomatoes, sliced in half
  • 1 cup jicama, diced
  • ½ cup cilantro, minced
  • 1 cup jack cheese, shredded

Dressing:

  • 1 cups cilantro
  • ⅓ cup lime juice
  • 2 garlic cloves, grated
  • 1 tbsp dijon mustard
  • ½ tsp cumin
  • 3 tsp honey
  • Salt to taste
  • ¾ cup avocado oil

Preparation:

STEP 1.

In a large saute pan over medium heat, add 2 tbsp of avocado oil. One hot, add the beef and saute, breaking up into smaller pieces with a wooden spoon. Add salt, pepper, chili powder, cumin, oregano, and smoked paprika. Saute until browned and cooked. Set aside.

STEP 2.

Make the cilantro lime dressing. In a bowl or blender, add the cilantro, lime juice, garlic, dijon, cumin, honey and salt and blend. While blending, slowly pour in the avocado oil until it is thick and creamy.

STEP 3.

Combine all of the ingredients in a large salad bowl and add the dressing. Serve and enjoy!

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