It’s steaming hot outside. We’re now entering the worst part of summer: Post-July-Fourth, sweat-your-makeup off, unwavering sunlight summer days.I’ve kept the outdoor activities to a minimum the last two weeks. If you catch me outside, it’s usually well past when the sun went down or on the cusp of dusk. You wouldn’t catch me outside in the middle of the afternoon right now, that’s for sure.
Rob & I indulged in a late-summer activity last night: we went to the drive-in movies. The double feature was Toy Story 4 and The Lion King (what year is it, again?!) and although we didn’t really venture outside of our air-conditioned car, it was a ton of summer fun packed into 4+ hours in the late evening. We didn’t end up getting home until well past 1 a.m., and it was definitely worth it.
Another summer activity I’m participating in right now: summer salads. I can’t get enough of them. You don’t want a heavy meal to weigh you down during the heat of the day. Summer salads have been taking over my meal-prepping weekends like no other.
One of my favorite salads my mom would make when I was a kid was a taco salad. We always used taco meat, Ranch-style beans (classic), and topped everything off with Catalina dressing.I went off of that theme but nixed the beans and sugary-sweet Catalina. This time I went for a “chopped” style salad…that’s when you chop up most of the ingredients and then toss together. I used shredded iceberg lettuce and chopped romaine as the base, tossed it with chopped cilantro and Roma tomatoes, then topped it off with the meat, cheese, sour cream, guacamole, and dressing.
If you live near a Trader Joe’s, get their jalapeno sauce. It is SO good. I used it for a dressing here and was pleasantly surprised.The great thing about taco salads is you can use anything you want in them. Don’t like guac? Take it out. Want some chicken? Throw it in there! I hope this recipe serves as a basis for whatever your heart desires.Enjoy!
Chopped Supreme Taco Salad
A zesty, summertime classic salad with taco meat, chopped lettuce, cilantro and tomatoes.
- 1 lb. ground turkey
- 1 oz. taco seasoning
- 1 TBS. olive oil
- 2 cups shredded iceberg lettuce
- 2 cups chopped romaine
- 1 cup chopped fresh cilantro
- 2 Roma tomatoes, diced
- Shredded colby jack or Monterey Jack cheese
- Guacamole and sour cream, for serving
- Ranch, jalapeno sauce, or Catalina dressing, for serving
- Heat oil in a large skillet over medium heat. Add turkey and stir, breaking up while cooking, until almost cooked through, about 4-5 minutes.
- Add taco seasoning and stir, cooking for another 2-3 minutes. Remove from heat and let cool slightly.
- Make the salad: chop the iceberg and romaine and toss with chopped cilantro and tomatoes. Top with turkey, cheese, sour cream and guacamole. Serve topped with dressing of choice.