SIX O’CLOCK SCRAMBLE: California Taco Salad Recipe

by Aviva Goldfarb

This salad is a crunchy alternative to taco night. You can get creative with the ingredients; consider adding cilantro, pistachios, diced sweet onion or red peppers. If you really want to get fancy, serve the salad in a taco shell bowl. For picky eaters, serve the ingredients separately. Little ones (ages 3 and up) might enjoy using a toothpick to pick up the beans, olives, and other morsels. Serve it with warm whole wheat or corn tortillas.

Ingredients for main dish

1 small head iceberg or romaine lettuce, chopped, about 6 cups
15 oz. canned black or red beans, drained and rinsed
1/2 cup shredded Monterey Jack cheese, (or use Cheddar), or more to taste
1 ripe avocado, peeled and diced
1 mango, peeled and diced, or use 1 – 2 tomatoes
1/2 cup sliced black olives, drained
1/2 lb. cooked and shredded chicken breast, or use cooked ground beef, turkey, or vegetarian ground meat (optional)
1/2 lime, juice only, about 1 Tbsp.
1/4- 1/2 cups vinaigrette dressing, or to taste
1 cup tortilla chips or corn kernels, crushed if using chips
1 cup nonfat sour cream, for serving (optional)
1 cup salsa, for serving (optional)
Ingredients for side dish – WHOLE WHEAT OR CORN TORTILLAS

4-8 whole wheat or corn tortillas (s)
In a large serving bowl, combine the lettuce, beans, cheese, avocado, mango, olives, and cooked chicken (or beef, etc.) (optional). Sprinkle it with the lime juice and dressing and toss it thoroughly.

Top the salad with the chips or corn kernels, Serve it immediately, topped with a dollop of sour cream and salsa, if desired.

Scramble Flavor Booster: Add 1 diced fresh jalapeño pepper and use Pepper Jack cheese.

Tip: If you are adding ground beef or turkey to the salad, brown it in a nonstick skillet over medium heat, and season it with a little salt and chili powder. Allow it to cool for several minutes before adding it to the salad. If using meatless ground “meat”, prepare it according to the package directions

This salad is a crunchy alternative to taco night. You can get creative with the ingredients; consider adding cilantro, pistachios, diced sweet onion or red peppers. If you really want to get fancy, serve the salad in a taco shell bowl. For picky eaters, serve the ingredients separately. Little ones (ages 3 and up) might enjoy using a toothpick to pick up the beans, olives, and other morsels. Serve it with warm whole wheat or corn tortillas.

Ingredients for main dish

• 1 small head iceberg or romaine lettuce, chopped, about 6 cups
• 15 oz. canned black or red beans, drained and rinsed
• 1/2 cup shredded Monterey Jack cheese, (or use Cheddar), or more to taste
• 1 ripe avocado, peeled and diced
• 1 mango, peeled and diced, or use 1 – 2 tomatoes
• 1/2 cup sliced black olives, drained
• 1/2 lb. cooked and shredded chicken breast, or use cooked ground beef, turkey, or vegetarian ground meat (optional)
• 1/2 lime, juice only, about 1 Tbsp.
• 1/4- 1/2 cups vinaigrette dressing, or to taste
• 1 cup tortilla chips or corn kernels, crushed if using chips
• 1 cup nonfat sour cream, for serving (optional)
• 1 cup salsa, for serving (optional)

Ingredients for side dish – WHOLE WHEAT OR CORN TORTILLAS

• 4-8 whole wheat or corn tortillas (s)

In a large serving bowl, combine the lettuce, beans, cheese, avocado, mango, olives, and cooked chicken (or beef, etc.) (optional). Sprinkle it with the lime juice and dressing and toss it thoroughly.

Top the salad with the chips or corn kernels, Serve it immediately, topped with a dollop of sour cream and salsa, if desired.

Scramble Flavor Booster: Add 1 diced fresh jalapeño pepper and use Pepper Jack cheese.

Tip: If you are adding ground beef or turkey to the salad, brown it in a nonstick skillet over medium heat, and season it with a little salt and chili powder. Allow it to cool for several minutes before adding it to the salad. If using meatless ground “meat”, prepare it according to the package directions

Servings & Prep Time 25 minutes Prep + Cook Time
Servings: 6 · serving size: about 2 1/2 cups

 Aviva Goldfarb is the founder and CEO of the Six O’Clock Scramble, the author of several cookbooks and a blogger for PBS Parents Kitchen Explorers. Sign up here for tips and recipes.