I share a lot of dinners on my Instagram story because it’s a really great way for me to gauge what you guys are actually interested in. While I love roasted artichokes and cauliflower bread paninis, those recipes don’t seem to resonate with everyone – my husband says it’s because they’re gross – either way, I always strive to share more of what you guys LOVE! I’ve posted a photo of this magical taco salad a few times, and each time, I’m flooded with a stream of messages asking for this recipe, so I’m going to take that as a resounding “YES! I want dat!”.

The title of this recipe couldn’t be more true; it’s seriously easy. One of my favorite things about this one is the ability to customize it based on who’s eating it, what’s available, and what you’re in the mood for. Often times, I end up making this recipe when I have a lot of leftovers that need to be eaten, because the protein and veggies can be anything I can find in the fridge. The world is my oyster! Actually, probably don’t use oysters, that sounds groooooss.

Below, in the recipe breakdown, you’ll see exactly how I made my salad, but don’t limit yourself to that; get creative, sista! And if you have any really fun, unique variations on this recipe, would you please share them, because I’m always looking for new ideas to test out in the kitchen?!

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