Taco Salad – Quick and Easy (Corn and Gluten Free)

I don’t know about you, but I LOVE Mexican food. This is a problem when you have a corn allergy like I do. So creating fun Mexican dishes is one of my favorite things. Most taco salads are served in corn shells with corn on top. I got the idea to change up the veggies a bit when I went to an Authentic Mexican restaurant and in their veggie burrito they had things like zucchini and squash. Why not mix up the veggies a bit? It is also easy to pack for lunch! Just leave the salsa separate until you are ready to eat it.

Taco Salad Making

For this specific taco salad I used the following:

Air’s Healthy Taco Salad

  • 1 zucchini
  • 1/2 white onion
  • 1 package lean ground turkey (about 1.25 lbs.)
  • 1 tsp minced garlic
  • Dash of Cayenne pepper
  • 1 tsp cumin
  • Olive oil to coat the pan
  • 1/2  green bell pepper
  • 1/2 orange bell pepper
  • 2 baby cucumbers
  • 1 bag head lettuce, shredded
  • 1 bag spinach
  • 1/2 jar salsa (get the degree of spice you like)
  • 1 avocado

Directions: 

Prepare vegetables by dicing . Coat a large skillet with oil and heat to medium high. Add the onions and sauté  until golden. Add the turkey and the garlic and cook until the turkey is no longer pink.  Add the garlic, Cayenne pepper, cumin and zucchini. Simmer until zucchini has softened.

While that is simmering, fill four large salad bowls with heaping handfuls of lettuce and spinach. Divide the turkey mixture evenly into the salad bowls and top with peppers and cucumbers. Serve withs salsa, sour cream (or Greek yogurt as a substitute) and cheese, or additional toppings of your choosing (I’m a big fan of sweet potato chips).

Taco Salad

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