Taco Salad: Gluten, Dairy, Soy and Egg Free

Published on January 6, 2015 | By |

- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
- Yield
- 6
- Difficulty Level

Here’s a simple way to spice up the dinner table with an old favorite. When I make this everybody goes back for more! It’s great to take to school or lunch, as well. Just pack your chips in a separate Ziploc so they don’t get soft before lunch. Muy Bueno!

* Soy and corn free chips

*Soy free corn chips

**For the salsa we like Trader Joe’s Pineapple Salsa

***Our Favorite Guacamole

****Dairy free shredded cheese or Trader Joe’s Vegan Mozzarella Shreds

Here’s a word about black olives. Very Important!

Fat Free, High Fiber, Low Calorie, Low Fat

Ingredients

1 lb. ground turkey (we like Harvestland)
1 t. sea salt
1/2 t. garlic powder or 1 -2 cloves fresh, minced garlic
1/2 t. ground coriander
1/2 t. ground cumin
1 head lettuce, iceberg or romaine
1 batch guacamole***
1 package shredded, dairy free cheese****
1 can kidney beans drained and rinsed
Soy free chips and/or corn free*
1 jar soy free salsa**

Instructions

1. Brown 1 lb. ground turkey in 1 T. Grapeseed or high heat Sunflower Oil. Add the seasonings while browning, and combine thoroughly.
2. In a small saucepan, warm the kidney beans in 1/2 cup water.
3. Set up a "buffet" with bowls of lettuce, browned turkey, kidney beans, guacamole, salsa, dairy free cheese shreds, corn chips and chemical free black olives. Let your family choose their favorites to add to their salads.