Taco Salad with Avocado Lime Dressing
Updated Feb 15, 2021, Published Mar 01, 2016
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The great thing about making a dish like this is that there is something for everyone! This gives your family the option of trying everything, but also allows them to select what they want on their plate. You can assemble the bowls for each person or line up the options on a large platter and allow everyone to build their own.
Taco Salad with Avocado Lime Dressing
Ingredients
For the salad:
- 2 medium sweet potatoes, cut into 1-inch cubes
- 4 tablespoons extra-virgin olive oil, divided use
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
- ½ cup frozen sweet corn
- 1 cup brown rice, cooked according to package directions
- 1 head romaine lettuce, thinly sliced
- 1 cup cherry tomatoes, cut into quarters
- ½ medium red onion, thinly sliced
- 1 medium avocado, pitted and diced
- ½ cup shredded Colby-Jack cheese
- 1 bunch cilantro, roughly chopped
- 1 lime, cut into wedges
For the dressing:
- 1/3 cup water
- 1 medium avocado, pitted
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400ºF. Arrange the potatoes on a baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper, to taste. Roast for 35-40 minutes, stirring once.
- In a small skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the frozen corn and sauté for 5-7 minutes, until the corn starts to lightly brown. Season with salt and pepper, to taste.
- Fluff the cooked rice with a fork and then fold in the corn. Spoon the mixture into a large serving bowl or onto a platter, leaving room to display the rest of the ingredients side by side, from left to right in this order: rice, lettuce, cherry tomatoes, red onions, avocado, shredded cheese, and chopped cilantro. Garnish with lime wedges.
- To prepare the dressing, place all of the dressing ingredients into a blender and blend until smooth and thin enough to pour over the salad. (Add more water, if needed.) Pour the dressing over the salad and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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