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      Taco Salad

      • August 30, 2017
      1024 1024 Curry Girls Kitchen



      Taco Salad~great anytime of the year and a wonderful addition to your Tuesday taco repertoire. Just so happens in the Fall we rev back up with school starting and activities in full swing. We hang on to the the laziness of summer. Building your own Taco Salad is perfect for those busy days and the need for a quick to assemble meal. Great for the whole family, especially for those with differing palettes, a simple weeknight meal or a spontaneous dinner party that is sure to delight your taste-buds! ! A little sangria, mojito or lavender lemonade cocktail adds a little Olé for an impromptu end of summer fiesta! Make any of our wonderful salsas to add to your taco bar! Scroll down and see just how easy taco salad is to prepare. Watch our recipe video HERE

      Many variations on this DIY taco salad ! It’s fun and oh so tasty!

      Prep Time
      Cook Time
      20-30 minutes 15 minutes or less
      Choose from any or all of the following for your taco salad bar.
      • Lettuces: Romaine, arugula, and or red or green leaf chopped or shredded
      • Red cabbage, shredded
      • Heirloom tomatoes (full or cherry), halved or diced
      • Corn, fresh shucked or organic canned, drained
      • Zucchini, raw, sauteed, roasted or corn hash
      • Green and or red onion, sliced or diced
      • Radishes, halved and sliced
      • Red pepper or other colors, diced
      • Jalapeno pepper, minced
      • Cilantro, minced
      • Avocado, mashed, sliced or made into guacamole
      • Salsas: summertime, peach salsa, or tomatillo salsa
      • Beans: black, garbanzo, or pinto
      • Meat choices: ground taco meat or shredded roasted chicken or fajita meat
      • Vegetarian or Vegan Choices: crumbled black bean burgers
      • Cheese choices: crumbled almond, sheep, goat or cow feta. Shredded Mexican blend
      • Crumbled tortilla chips: Grain free Siete, Beanfields, or Late July are some of our favorites
      • Dressing: Curry house dressing
      • Lime slices for garnish
      • Toasted Pumpkin seeds
      Curry House Dressing (variation using lime)
      • 2-3 cloves minced garlic
      • 1 Tbl Dijon mustard
      • 1/2 tsp Celtic sea salt
      • Juice from 1/2 Meyer Lemon and 1 full lime ( about 1/4 C)
      • 1/2 C Olive Oil (Preferably Organic, extra virgin and cold pressed)
      Prepare each ingredient listed above. Once prepped, place each individual ingredient in a container and cover until ready to serve.
      • Cook taco meat first and let simmer for 10 minutes. Add Mexican seasonings, Celtic sea salt, garlic powder and a bit of cumin to season you ground meat. Click for a true taco meat recipe HERE .
      • If choosing a whole roasted chicken instead of taco meat, we buy an organic roasted chicken and shred the meat. It's super fast and easy and can be prepped ahead of time.  Kids love to help with this job.
      • Roast, saute zucchini
      • Wash and chop or shred lettuces.
      • Mince the cilantro and jalapeno peppers
      • Chop the tomatoes and red peppers
      • Wash and shuck the corn if using fresh. Add raw to salad or make the corn hash
      • Mash, slice or make guacamole with the avocados (recipe follows)
      • Drain the beans
      • Shred and or crumble the cheeses
      • Slice the limes for garnish
      • Prepare the dressing
      • Make or buy a prepared salsa
      • Set the table and create a DIY taco salad bar
      Watch our taco salad recipe video HERE!
      • To Make the dressing:
      • Whisk first 3 ingredients together.
      • Add lemon and lime juices.
      • Whisk in olive oil.
      • Store in a glass container. Refrigerate up to 2-3 weeks.