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Warm Taco Salad with Creamy Avocado-Cilantro Vinaigrette



1/2 avocado

1/4 cup fresh cilantro leaves

1/2 small jalapeño, seeded

3 Tbsp.fresh lime juice

1 Tbsp. white wine vinegar

1/2 tsp. sea salt

1/2 cup extra virgin olive oil



2 cups Beef Tacos filling (recipe attached), warmed

2 heads romaine lettuce, torn into bite-size pieces

2 medium carrots, peeled and shaved with a vegetable peeler

1 tomato, diced

2 radishes, thinly sliced


Dressing: In a blender or small food processor, puree the avocado, cilantro, jalapeño, lime juice, vinegar and salt. With the blender running, slowly drizzle in the olive oil.

Salad: In a large bowl, mix together the salad ingredients and drizzle with the desired amount of dressing.

Recipe from: Against all Grain by Danielle Walker

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