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.
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.
Southwest Taco Salad with Chorizo Croutons
Ingredients
- 1 fresh chorizo link freeze for 45 minutes
- 4 cups Romaine lettuce chopped
- 1/2 cup canned black beans rinsed
- 1/4 cup corn
- 1/2 avocado thinly sliced or chopped
- 1 cup cherry tomatoes halved
- 1/4 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
- 1/2 avocado
- 2 tsp pickled canned jalapenos (+ 1-2 tsp brine if needed to thin dressing)
- 2 Tbsp oil
Instructions
- Once chorizo has been slightly frozen, thinly slice into 1/4" rounds. Fry in a skillet until fully cooked and lightly crisp.
- Divide chorizo 'croutons' and remaining salad ingredients between 4 bowls.
- 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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