This recipe combines tacos, our first favorite food with salad, our second favorite food. It’s explosion of flavor that even your kids who don’t like vegetables will enjoy. Added bonus: this recipe only takes about 15 minutes to make. Minimal cooking needed.
This taco salad is perfect for a potluck or to serve at a home gathering you are hosting. And keep in mind that everything can be completely customized to you (or your guests) needs. For example, turn this into a vegan dish by omitting the cheese. Plus, meat eaters would be hard pressed to notice the difference between this soyrizo and the actual chorizo. There’s literally no going wrong with this recipe.
Since 2016 is the International Year of the Pulses, we decided to add black beans to this delicious salad to further boost the fiber and protein intake. It’s no secret that we’re a fan of pulses. That’s why we’re taking the Pulse Pledge — a commitment to eat more nutritious, delicious and sustainable pulses this year — and we’d love for you to join us!
This recipe contains a good ratio of vegetables (kale, tomatoes, lettuce, etc) to protein (cheese, black beans and soyrizo) to carbs (also found in the beans and the blue chips). One of the simplest ways to know whether or not you are eating healthy, is to check whether or not your plate has more vegetables than anything else. Typically, we recommend our clients make 1/2 their plate vegetables, 1/4 protein and 1/4 complex carbohydrate. This recipe does just that.
Start this recipe by washing your kale, then copping it into semi small pieces. To give the kale a crispy crunch, we mixed it with a hearts of romaine. Before mixing the two together always make sure to soften the kale — and give it more flavor — by massaging it with about 1 teaspoon of olive oil and a pinch of salt. This helps to loosen the rough fibers and make it even less bitter, and more delicious. Next, wash and chop the heart of romaine and mix it with the kale. Next chop the veggies (remember that you can customize this to your liking or use whatever you have in the fridge – no hard fast rules here). Once you add your veggies and toppings, mix everything together, then set aside. Finally, you’ll want to add the soyrizo and black beans together and heat them up. You can either heat up in a non-stick skillet with a couple of drops of oil OR in the microwave (this is what we did). Mix together evenly then mix in the salad. Lastly top the salad with a squeeze of lime. Here’s where you add the optional salad dressing and/or cheese. Enjoy!
- 3 cups of kale
- 1 heart of romaine
- 1 teaspoon of olive oil
- A pinch of salt
- 10 olives
- 1 small bunch of cilantro
- 12 cherry tomatoes, sliced
- 1/2 avocado
- 1 cup of cooked black beans
- 1/2 cup of soyrizo
- 1/4 cup of salsa of your choice
- Juice of 1/2 lime
- Optional: 1/4 cup of shredded cheese
- Optional: Salad dressing of your choice (or you can keep it simple but just using the lime to flavor the greens, like we did)
- 10 chips
- Wash and chop the kale
- To soften kale, massage with 1 teaspoon of olive oil + salt
- Wash and chop the heart of romain and then mix with the kale
- Chop vegetables and mix with greens
- Mix black beans with soyrizo and cook for 2-3 minutes in the microwave or on the stovetop
- Mix soyrizo mixture into salad
- Top with the juice of 1/2 lime. Here's where you add the optional cheese and salad dressing if desired
- Top with salsa and serve with chips
This post was created in collaboration with USAPulses & PulseCanada