Taco Salad

Taco Salad

For the dressing:

• 1/2 cup chopped fresh soft herbs such as parsley, cilantro, chives, and basil

• 1 /2 teaspoon taco seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup lime juice

• 1 teaspoon honey

• 1/2 cup olive oil

For the taco salad

• 1 lb ground beef

• 2 Tbs. taco seasoning

• 1 Tbs. tomato paste

• 1 pint cherry tomatoes, cut in half

• 1 ear corn, kernels removed

• 1/2 thinly sliced red onion

• 1/2 avocado diced

• 1 cup thinly sliced radish

• 1 head of romaine lettuce

• Serve with sour cream, cheese, tortilla strips, and lime wedges

Make the dressing by adding the herbs, taco seasoning, salt, and pepper into the bowl of a food processor. Pulse until finely chopped. Add the lime juice and honey. With the motor running drizzle in the olive oil. Set aside.

In a cast iron skillet over medium heat warm the olive oil. Add the ground beef and using the back of a spoon, break it up into small pieces. Add the taco seasoning and the tomato paste and continue cooking for another 4 to 6 minutes or until the meat is cooked through and the edges are golden brown. Remove from heat but keep warm.

In a large bowl place the tomatoes, corn, red onion, avocado, radish, and romaine lettuce. Top with the ground beef followed by a dollop of sour cream, favorite cheese such as queso fresco, and tortilla strips. Drizzle the salad with the dressing and serve the salad with more sour cream and lime wedges.

Makes about 4 to 6 servings.