The Better (for You) Taco Salad

The Better (For You) Taco Salad

My Legume Love Affair is the brainchild of Susan of The Well-Seasoned Cook. Each month she features legumes such as beans, peas, lentils, pulses, peanuts, as the central ingredient. Carnivores, Vegetarians, and Vegans are all welcome to enter. This month you are eligible to win a fabulous sounding book Mediterranean Street Food by Anissa Helou. The event for March is hosted by the lovely Laurie of

Mediterranean Cooking in Alaska who always brings the foods of Greece to new heights of perfection.

In trying to keep with a healthier diet I decided upon this pretty layered salad. It is a lighter version of the traditional taco salads that are made with tortilla chips. Even with the tortilla chips a salad of this kind is still pretty good for you; but eliminate them altogether and you have something not only healthy, but delicious too!! With only 244 calories and 11 grams of fat how could you go wrong. Topped with a silky avocado dressing I was in salad heaven and dreaming of the lazy, hazy days of summer.

**The Better for You Taco Salad**

(adapted from Canadian Living)

1 onion, chopped

2 cloves garlic, minced
1/2 teaspoon hot paprika or chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried red chilli flakes

1 lb (500 g) extra lean ground beef

pinch of salt

2 tomatoes, chopped

1/2 head iceberg lettuce, shredded

1 can (19 oz) (540 mL) kidney beans, drained and rinsed

1 cup (250 mL) light-style cheddar cheese, shredded

1 ripe avocado

1 spring onion, thinly sliced

2 tablespoons fresh lime juice

2 tablespoon low fat sour cream

1/4 teaspoon salt

1 spring onion, sliced for garnish

Sliced tomatoes for garnish

To make avocado dressing mash 1 ripe avocado, peeled and pitted, with potato masher or fork until you get a silky consistency. Thinly slice the spring onion. Add spring onion, 1/4 cup (50 mL) water, 2 tbsp fresh lime juice, low-fat sour cream and 1/4 tsp (1 mL) salt. Set aside until ready to use.

In a large skillet over medium high heat, saute onion, garlic, extra lean ground beef, hot paprika or chili powder, cumin, and a pinch of salt for 8 to 10 minutes, or, until beef is browned and completely cooked. Drain if necessary; set aside.

Layer tomatoes in a shallow 12 cup (3 L) glass bowl, reserving a few for ganishing the top of the final dish. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and then kidney beans. Top with avocado dressing.

Garnish with remaining cheddar cheese, green onion and reserved tomatoes.

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