Warmer temperatures are coming, a time that I refer to as “salad season”
would you agree? I can hardly wait to grill again because I will have many new recipes to share.
For now, I want to share this healthy spinach taco salad I created. I wasn’t sure if it would be a go and wow, I was surprised. Before we dive into the ingredients let me advise using quality ingredients to get the healthiest impact from this salad.
This dish offers a great afternoon protein kick which is something I seek especially on the days when I am working outdoors.
Spinach Taco Salad Ingredients
- Fresh baby spinach
- Hamburger meat
- Salsa
- Avocado
- Fresh cilantro
- Colby cheese
This salad is quick to make beginning with frying hamburger meat in a pan. Remember to drain away any fat before adding about 3 or 4
tablespoons of your favorite salsa. Mix
and then cover while you prepare the rest of your ingredients.
Chop fresh cilantro, an avocado and Colby cheese into chunks. How much will depend on your level of taste, but I will offer a guideline as we prepare this dish on a plate.
Preparing the Salad
Take a dinner plate and add a bed of fresh baby spinach to
the base. Now cover that with about a ½
or ¾ cup of the warm cooked hamburger meat.
Top that with a ¼ cup of Colby cheese chunks or more
if you like and then sprinkle about a tablespoon of fresh cilantro over the
top. I love avocado so I add about a
half of a large and then garnish the top with 1 or 2 tablespoons of salsa.
In minutes you have this healthy spinach taco salad, how great is that? Any
leftover meat can be heated up the following day to make another one. Take it for a spin and let me know what you think.
See the Good,
Carole West