It’s summer, which means it’s pretty much salads all the time at our house. I love experimenting with salads. They are so easy to prepare and put together that it’s not a bunch of time wasted if you aren’t crazy about your creation. This taco salad has become one of my favorites. We’ve been eating this every week to 10 days since the weather turned warm.
The thing I love most about this salad is that it’s a healthier version of a not-so-healthy dish I love. I mean, I seriously love the flavors of Mexican food. I could eat chips and guac all day. But my waistline doesn’t love the calories. And I’ve been working hard to loose a bunch of weight I’ve gained and held onto with my last two babies. So I’ve skinny-ed up this taco salad, and I actually think I might like this version better!
The biggest change I made to reduce calories in this salad was to substitute ground turkey for the ground beef taco meat. Also, I took out the chips/chip bowl. BUT, it wouldn’t be a taco salad without that satisfying crunchiness of tortilla chips. So instead, I use tortilla strips. Just a few, but it’s enough to get the flavor and texture in there. Also, for just a little extra flavor and added crunchiness, I love to add crispy red peppers. They are sorta like those crispy onions people put on green bean casserole, but red peppers instead. And I pack it with veggies just to make it a bit more filling and nutritious at the same time. For those Weight Watchers users, like me, this salad ends up only being 5 points!