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Recipe for Two: Taco Salad with Creamy Cilantro Dressing

Recipe for Two: Taco Salad with Creamy Cilantro Dressing

This recipe creates a vibrant taco salad for two, featuring crisp romaine, fresh vegetables, beans, and avocado, all tossed with a zesty, creamy cilantro dressing. It's a quick, refreshing, and satisfying meal.
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Course lunch/dinner
Cuisine American
Servings 2 people
Calories 2387.6 kcal

Equipment

  • 1 Blender or Food Processor For emulsifying the dressing
  • 1 Chef's knife For chopping and slicing ingredients
  • 1 Cutting Board
  • 2 Large Mixing Bowls One for dressing, one for salad assembly
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 cup loosely packed cilantro washed, stems removed, and roughly chopped (about 3/4 bunch)
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice about 1/2 lime
  • 1 clove garlic
  • 1/2 cup olive oil
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups shredded romaine lettuce
  • 1/3 cup cherry tomatoes sliced in half
  • 1/2 cup cooked and cooled quinoa optional
  • 1/2 cup black kidney, or pinto beans, rinsed and drained
  • 1/4 cup shredded cheddar or pepper Jack cheese
  • 1/2 large avocado diced
  • 3 tablespoons sliced black olives
  • 3 tablespoons finely chopped green onions from about 2 onions, light green and white parts only
  • 1/2 cup crumbled tortilla chips

Instructions
 

  • Prepare the creamy cilantro dressing: Combine cilantro, sour cream, lime juice, garlic, olive oil, sherry vinegar, and kosher salt in a blender or food processor.
  • Blend until completely smooth and emulsified, scraping down the sides as needed. Taste and adjust seasoning.
  • Wash and shred the romaine lettuce, then slice the cherry tomatoes in half.
  • Rinse and drain the black, kidney, or pinto beans thoroughly.
  • Dice the avocado and slice the black olives and green onions.
  • In a large mixing bowl, combine the shredded romaine lettuce, cherry tomatoes, cooked quinoa (if using), beans, shredded cheese, diced avocado, sliced black olives, and chopped green onions.
  • Just before serving, drizzle a generous amount of the creamy cilantro dressing over the salad ingredients.
  • Toss gently to ensure all ingredients are evenly coated with the dressing.
  • Divide the dressed salad evenly into two serving bowls.
  • Top each serving with crumbled tortilla chips for a final crunch and serve immediately.

Notes

1. For the dressing, ensure all ingredients are well blended and emulsified. If too thick, a tablespoon of water can thin it slightly. Taste and adjust salt and lime juice as needed. The garlic clove can be minced finely if a blender isn't available, but a blender yields a smoother dressing. 2. For optimal texture, dress the salad just before serving to prevent the lettuce and chips from becoming soggy. 3. Consider warming the beans slightly for a more comforting element, or adding seasoned ground meat for a heartier, non-vegetarian version.