A practical salad recipe with ingredients, method, timing, storage notes, and quick answers before you cook.
Lila Park
Prep: 15 min. Cook: 15 min. Serves: 4.
Taco salad is built for practical home cooking: clear ingredients, a straightforward method, and enough flexibility to fit a normal weeknight or weekend meal.
seasoned beef or beans, lettuce, tortilla chips, salsa, and avocado
6 cups greens or chopped vegetables
1/2 cup crunchy topping
1/2 cup cheese, beans, or nuts
3 tbsp olive oil
1 tbsp vinegar or lemon juice
1 tsp mustard or honey
salt and pepper
Prepare seasoned beef or beans, lettuce, tortilla chips, salsa, and avocado and chop the vegetables into bite-size pieces so every forkful is balanced.
Whisk oil, vinegar or lemon, mustard or honey, salt, and pepper into a quick dressing.
Toss taco salad just before serving, then add crunchy toppings last.
Dry greens well so dressing clings instead of sliding off.
Add crunchy ingredients at the end so they stay crisp.
Taste before serving and adjust with salt, pepper, citrus, herbs, or sauce depending on the dish.
Store dressing separately up to 5 days.
Once dressed, most salads are best the same day.
Prep the parts ahead, but dress it shortly before eating.
Add chicken, tuna, eggs, beans, grains, avocado, nuts, or cheese.
Yes. Start with less than you think; you can always add more.
Taco salad takes about 15 min prep + 15 min cook, not counting optional resting or chilling time.
