Southwest Taco Salad with Chorizo Croutons

Re-think what a taco salad should be. Forget the ground beef flavored with taco seasoning, this salad is so much more sophisticated and tasty!


Fresh chorizo is hard to cut into thin slices, so freeze it for about 45 minutes before hand. Divide salad ingredients between 4 bowls.SouthwestSalad2

Combine dressing ingredients into a mini processor and puree until smooth and creamy. Or if you don’t have a processor, mash avocado first, whisk remaining ingredients together, then whisk in avocado. Use a bit of the pickling liquid from the canned jalapenos to thin dressing out if needed.SouthwestSalad3

Southwest Taco Salad with Chorizo Croutons
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 fresh chorizo link (freeze for 45 minutes)
  • 4 cups Romaine lettuce, chopped
  • ½ cup canned black beans, rinsed
  • ¼ cup corn
  • ½ avocado, thinly sliced or chopped
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • Handful GF corn chips, broken
Avocado-Lime Dressing
  • 2 Tbsp lime juice
  • 1 Tbsp fresh cilantro, chopped
  • 1 tsp honey or agave
  • ½ avocado
  • 2 tsp pickled (canned) jalapenos (+ 1-2 tsp brine if needed to thin dressing)
  • 2 Tbsp oil
  1. Once chorizo has been slightly frozen, thinly slice into ¼" rounds. Fry in a skillet until fully cooked and lightly crisp.
  2. Divide chorizo 'croutons' and remaining salad ingredients between 4 bowls.
  3. For dressing combine all ingredients into a blender or mini food processor and puree until smooth. If mixture is too thick, add some of the brining liquid from the jalapenos until you get the consistency you want.



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