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+ servings

Southwest Taco Salad with Chorizo Croutons

Marla Hingley
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4

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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