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Deconstructed Taco Salad
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For the dressing:
- 1 bunch fresh cilantro
- 6 tbsp (88 ml) lime juice
- 4 tbsp (50 g) Redpath® Granulated Sugar
- ½ tsp (1 g) ground cumin
- ¼ tsp (1 g) salt
- ¼ tsp (2 g) freshly-ground black pepper
- 4 tbsp (60 ml) olive oil
For the salad:
- 1 head romaine lettuce, washed and roughly chopped
- 1 avocado, peeled, pitted, and sliced
- 1 cup (200 g) cherry or grape tomatoes, halved (if desired)
- 1 bunch fresh cilantro leaves
- 1 cup (113 g) sharp cheddar cheese, grated
- 1 cup (63 g) tortilla chips
- 1 can (540 ml) black beans, rinsed and drained
- 1 can (341 ml) whole kernel corn, drained
- 1 can (250 ml) sliced black olives, drained
- 4 whole green onions, thinly sliced
Instructions
For the dressing:
1. Add cilantro, lime juice, Redpath® Granulated Sugar, cumin, salt, and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.
For the salad:
Toss all salad ingredients together until combined, drizzle in vinaigrette and toss well before serving.
CHEF'S TIP
*Have some fun with your tortilla chips and try flavoured nacho chips.
