I love taco salads, and I make them all the time. But I never felt like I was dressing them to their full potential. In the past, we added our favorite toppings and a few scoops of salsa for dressing, kind of as an afterthought. While good, our salads definitely weren’t as tasty as they could be. Recently, I combined some of my favorite flavors, like cilantro, lime, cumin, and avocado, and the perfect taco salad dressing was born.
This taco salad dressing is awesome, not only because its super tasty, but because it also comes together in less than ten minutes and it is full of healthy fats from olive oil and avocado. You can use a blender or food processor, but I prefer an immersion blender because clean up is super easy. (I have this one, and I love it because it comes with a whisk attachment, which is useful for quick mixing if you don’t want to get your stand mixer dirty.)
This recipe also makes a great dip for raw veggies, plantain chips, or my new favorite tortilla chips (made without vegetable oils!). Just skip the added water to create a thicker consistency, and dip away.
Why all the fuss over a taco salad dressing?
Taco salads are a go-to summer dinner in our home, making the menu pretty much every week. And for good reason. They come together in under twenty minutes, which is great after a day of playing outside. They don’t require heating the oven, and only need about ten minutes of stove top time. A little known fact about Seattle: It gets hot here during the summer (like 90 degree hot), but no one has air conditioning. Oven-free meals are a must. And, taco salads are easy to customize for everyone’s food preferences. Win, win, win.
So, you see, having the perfect dressing is a necessity.
For our salads, we like to use mixed greens, grass-fed ground beef (seasoned with my homemade taco mix), red bell peppers, mangos, avocado or guacamole, and of course, we now top them with this dressing. If I’m feeling fancy, I also chop a little extra cilantro for the top. What is it about fresh herbs and feeling like a gourmet chef? Or is that just me?
Another fun addition to our taco salads, both in texture and carbs!, is cilantro lime rice. I like to cook my rice in bone broth instead of water for added nutrition, and when it’s finished I toss with lime juice, chopped cilantro, and a little unrefined sea salt.
What’s your favorite way to make a taco salad? Have I left off any important toppings?
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