I have to live up to that kind of title right? Simplest salad ever? And it doesn’t come out of a bag? With a holiday right on top of us, a BBQ imminent, and all different types of eaters there are only so many dishes to make that everyone can eat and that will keep. A taco salad is not normally a dish that a meat eater / freer would both eat. This one though is the one. I hope you get to enjoy this vegan and gluten-free Simplest Taco Salad Ever.
This really is a super-simple salad. Just basic ingredients, no making any dressing, nothing extravagant. Just salad, taco chips, and salsa. This salad has the nice green, leafy lettuce that always looks so posh – unlike regular iceberg lettuce. In any taco salad you must have tomatoes, but I so hate when tomatoes let all the juice fall to the bottom. For this salad I cut the tomatoes into wedges then gently used my knife to cut out the seeds and tossed them in the trash – you could use a spoon to do it also. This means not much leftover juicy salad. I used one medium-sized zucchini, which is not normal for a taco salad but totally adds character and no liquid. And then I topped it with sliced olives, diced avocado, crunched up spicy Beanfields nacho flavored chips and a new-to-me salsa. Black Bean and Corn Salsa is so good and adds so much flavor, and you get the corn and beans that usually come in the salad. The salad only took about 15 minutes to cut and toss together! Perfect for a BBQ or party!
Start by washing and slicing your lettuce; cut or just rip the bigger strips into smaller pieces to make for easy eating. Cut and take out the seeds and juicy pieces of the tomatoes and sprinkle over the lettuce. Wash and chunk up the zuc and add to the salad then slice the avocado and add. Drain the olive slices and crunch up the chips and top the salad. Spoon a little salsa over all the salad and there you go! Simplest taco salad ever!
Simplest Taco Salad Ever,
1 Pkg Leafy Lettuce, chopped
2 Big Tomatoes, sliced thin and seeds taken out
1 Medium Zucchini, chopped small
1 Avocado, sliced into chunks
1 Can Sliced Olives, drained
Beanfields Nacho Flavored Chips
Muir Glen Black Bean & Corn Salsa
1. Wash and chop lettuce and lay on a platter or dump in a bowl.
2. Wash and quarter tomatoes. Take out seeds gently with the knife or a spoon and slice thin. Sprinkle over lettuce.
3. Wash and chop zucchini into small bits and layer over the salad.
4. Drain the olives and sprinkle over salad. Crunch up chips and add.
5. Slice avocado in half and carefully take out the pit. Slice into chunks and sprinkle over salad.
6. Spoon salsa over the salad.