All the flavors of a taco in a healthy salad with a refreshing, tangy lime vinaigrette!
The new year is always a fresh start for new things – run 4 miles a day, save money, reduce stress, volunteer, cut back on alcohol, and of course eat healthier. It sounds like a lot of resolutions that may or may not be possible, particularly cutting down on alcohol. But with the help of Del Monte® fruit and vegetables, you can most definitely accomplish the latter since you can add garden quality goodness to your table for delicious and nutritious meals your whole family will enjoy!
Did you know that Del Monte® fruit, vegetables and tomatoes are picked at the peaks of ripeness, with the majority canned the same day they are picked to lock in flavor, vitamins, antioxidants and essential nutrients? And they even contain similar nutrients as fresh when prepared for the table!
That’s why I love stocking up on Del Monte® products in my pantry to have garden quality fruits and vegetables at my fingertips since I’ll be making salads every single day of the year – or at least I plan on it with my New Year’s resolution!
Now today’s salad is a twist on my favorite Mexican dish – a taco salad! On a bed of crisp, romaine lettuce, this salad is loaded with crumbled chorizo, tomatoes, corn, beans, avocado, cilantro and a refreshing lime vinaigrette garnished with crunchy tortilla strips. Now if all salads tasted like this, I’m sure I could eat a salad everyday!
- 1 tablespoon olive oil
- 4 ounces Mexican chorizo, casing removed
- 5 cups chopped romaine lettuce
- ½ cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained
- ½ cup canned black beans, drained and rinsed
- 1 roma tomato, diced
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- ¼ cup shredded cheddar cheese, for garnish
- ¼ cup tortilla strips, for garnish
For the lime vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- Zest of 1 lime
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar, or more to taste
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
- Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
- To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
- Serve immediately, garnished with cheese and tortilla strips, if desired.
