Taco Salad

Taco Salad
Taco Salad | http://saltandwind.com Forget everything you think when you hear the words “taco” and “salad.” If the old taco salad is a greasy taco in the guise of a sala...
Cuisine
Ingredients
15
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
-
Servings
4 to 6
Season
Taco Salad | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Brunch, Dinner, Lunch, Main, Snack
Cuisine
American
Ingredients
15
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
-
Servings
4 to 6
Diet
Gluten-Free, Vegetarian
Taco Salad | http://saltandwind.com

Forget everything you think when you hear the words “taco” and “salad.” If the old taco salad is a greasy taco in the guise of a salad, this one is a salad in a taco. There are no deep-fried tortillas in this recipe. There aren’t even cooked ingredients. Because sometimes I want a taco without cooking. This taco salad is light, fresh, and cool. It will be a hit on hot summer days and nights, and can even be packed for the beach or picnic. 

Ingredients

  • 1 medium zucchini

    small dice

  • 1 small shallot

    minced

  • 1/4 cup neutral oil (like canola, grapeseed, or peanut oil)
  • 3 tablespoons white wine vinegar
  • 1 1/2 teaspoons Dijon Mustard
  • 1 teaspoon unrefined cane sugar

    or honey

  • kosher salt and Freshly ground black pepper
  • 2 ears corn

    husks and silks removed

  • 1 large firm-ripe avocado
  • 2 cups grape or cherry tomatoes

    halved

  • 4 ounces sugar snap peas

    sliced on bias

  • 2 ounces pea shoots
  • 12 (6-inch) corn tortillas
  • Crumbled feta or Cotija cheese

    for garnish

  • Chipotle hot sauce

    or Tapatio, for garnish

Instructions

Place zucchini in a colander and sprinkle over a pinch of kosher salt, and mix through to coat then set aside. Meanwhile, place the shallot, oil, vinegar, mustard, sugar, and season with salt and pepper in a small jar or airtight container. Cover, shake and taste. Adjust to your liking. Cover and place in fridge until ready to serve.

Tip

Dressing can be made up to 4 days in advance; store refrigerated in an airtight container until ready to use.

Hold an ear of corn tip side up and cut kernels off the cob. Cut avocado in half, remove pit, and slice into 1/2-inch cubes. Place them both in a large mixing bowl. Line a dinner plate with paper towels and transfer zucchini onto the center of the paper towels. Roll over the ends on top of the zucchini and pat dry. Add the zucchini and remaining veggies to the mixing bowl and pour over about 3/4 of the dressing and toss. Taste and add more dressing to your liking.

Place tortilla directly on the grate over a medium heat gas stove. Allow to slightly blister, about 30 seconds on each side. Transfer to a plate. To serve fill each tortilla with about ½ cup filling, garnish with queso fresco and hot sauce and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/386-taco-salad-recipe

Comments