Warm Taco Salad

Makes 2 servings. 15 minute cook time.

Goes great with some nice queso fresco sprinkled on top.


  • ¼ cup creamy avocado-cilantro vinaigrette (click for recipe)

  • 1 cup taco beef leftovers

  • 1 head romaine lettuce, washed, dried, and torn into bite-sized pieces

  • 1 carrot, medium, peeled and shaved with vegetable peeler or mandolin

  • 1 tomato, diced

  • 1 radish, thinly sliced (with mandolin)


  1. In a large bowl, mix together the salad ingredients and drizzle with the desired amount of dressing.

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook Warm Taco Salad recipe (p. 102)