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Recipe by Sima Kazarnovsky

Taco Cheddar Salad

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Taco Cheddar Salad
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy - Egg
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Everyone and their mother has had a version of taco salad at some point. Making it dairy with some cheddar (if timing allows), and using the mashed avocado and salsa as the actual dressing not only makes for easy prep, it also makes for a very satisfying and savory meal. Shout-out to Chavie P. for this great idea!

Ingredients

Taco Cheddar Salad

  • 1 (16-oz./450-g.) bag chopped romaine lettuce

  • 1/2–1 cup shredded white cabbage

  • 1/2 cup quartered cherry tomatoes

  • 1 red onion, thinly sliced into half moons

  • 1 green jalapeño, sliced

  • 2/3 cup yellow corn kernels

  • 1/3 cup shredded cheddar cheese or cheddar cubes

  • 1 avocado

Directions

Prepare the Taco Cheddar Salad

1.

In a bowl, place lettuce, cabbage, tomatoes, onions, jalapeño, corn, and cheddar cheese.

2.

Mash avocado in a bowl with a drop of lemon juice, salt, and pepper.

3.

Top salad with crushed tacos, salsa, avocado, and a heavy drizzle of garlic mayo. Mix thoroughly. (The salsa, avocado, and garlic mayo will act as the dressing.)

Credits

Prop and Food Styling by Goldie Stern
Photography by Felicia Perretti

Recipe tags

cheddar dairy salad shalosh shudes Sima Kazarnovsky taco salad tacos
Taco Cheddar Salad

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