Taco Salad

Tasty Taco Salad

This main course salad is the exception to my general rule of not using too many ingredients. Use what you have on hand. The recipe is for 1 serving; just multiply the ingredients for more people.

Serves 1

About 3 cups salad greens; assorted lettuces or salad mix, washed and torn into pieces
¼ to ½ cup shredded cabbage, optional
About 1⁄3 cup cooked black or pinto beans
About 1⁄3 cup cooked rice or corn
1 small tomato, sliced into bite-sized wedges, or 3 to 4 tablespoons salsa
Half a ripe avocado, sliced
1 to 2 tablespoons chopped green onions or coarse chopped onion
Handful of cilantro leaves
Chopped serrano or jalapeño pepper
Salt and freshly ground pepper
Few pinches toasted and ground cumin or chili powder
About 1½ teaspoons extra-virgin olive oil
Wedge of lime
6 to 8 tortilla chips
2 tablespoons to ¼ cup grated sharp cheddar cheese
About 1½ teaspoons pepitas (toasted pumpkin seeds), optional

Place the salad greens on a dinner plate and strew the shredded cabbage over them. Spread/sprinkle the beans and rice or corn over the greens. Place the tomatoes and avocados on top of the rice and beans. Scatter the green onion and cilantro leaves over the veggies. Lightly sprinkle the salad with serranos or jalapeños for desired heat.

Season the salad with salt and pepper and a few pinches of cumin or chili powder. Lightly drizzle the olive oil evenly over the salad. Squeeze the lime wedge evenly over the salad.

Crumble the tortilla chips coarsely over the dressed salad. Sprinkle the cheese overall. If desired, garnish the salad with pepitas. Eat immediately.