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?!
Seriously Easy Taco Salad RecipeCourse: Lunch, Dinner
2 cups baby spinach
1/2 cup ground turkey
1/4 cup black beans
1/2 bell pepper
1/4 white onion
1/4 cup fresh salsa
4 tortilla chips (optional)
1 teaspoon coconut oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon parsley
- In a skillet, cook ground turkey with half of the seasonings until no longer pink
- Chop veggies and saute in coconut oil and remaining seasons until soft
- Drain and warm black beans on stovetop
- In a large bowl, layer spinach, beans, veggie mixture, turkey, and avocado
- Top with salsa and crumbled tortillas