Ingredients
SERVES 4
VINAIGRETTE
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves, stems removed (about 110 gr.)
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
FOR THE MEAT:
- 2 teaspoons olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 220 gr ground turkey or chicken
- 1 tablespoon taco seasoning
- 1/4 cup water
SALAD:
- 2 heads romaine lettuce, thinly shredded
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup grated cheddar cheese
- 2 ears corn, shucked and corn sliced off the cobs
- 2 avocados, diced
- 3 scallions, sliced
Cilantro leaves - A few tablespoons red onion, chopped or sliced
- 1 cup canned black beans, rinsed and drained
Instructions
Vinaigrette
1. Prepare the cilantro vinaigrette by blending all ingredients in a blender until smooth. Adjust seasoning with salt and pepper to taste, then set aside.Prepare the cilantro vinaigrette by blending all ingredients in a blender until smooth. Adjust seasoning with salt and pepper to taste, then set aside.
Meat
2. In a medium skillet over medium-high heat, add olive oil. Sauté onions for 5 minutes until softened, then add garlic and sauté for another 30 seconds. Add ground chicken or turkey and cook for 6 to 7 minutes until fully cooked. Stir in taco seasoning and water, then simmer for 5 minutes on low heat while assembling the salad.
Salad
3. To assemble, layer half of the lettuce in a large serving bowl, followed by half of all other toppings. Add the remaining lettuce on top and finish with the rest of the toppings. Top with the cooked meat and toss with a few tablespoons of the cilantro vinaigrette. Add more dressing as desired and serve immediately.
763 kcal
Nutrition
NET CARBS
17g
28%
