We’re all familiar with the taco salad. It’s present at almost every single potluck I’ve been to. But this is a salad taco, and if your kids don’t enjoy eating veggies, this might be a novel way to present salads. The salad taco idea came about because I like to forage in my garden, picking lettuce leaves and adding bits of whatever else is growing — onion tops, baby chard, cilantro, dill, oregano — and then folding it all up like a taco to munch on.
Today, though, I decided to give the whole thing a little more formality and class. I cut up some avocado and added tomato, along with some other garden goodies — dill, cilantro, and green onion. Drizzled with some homemade balsamic vinaigrette and then folded up and eaten like a taco, it was fantastic!
Apart from using your fingers as salad tongs (which was my preferred method as a kid), this seems like a more efficient way to consume a salad. And loads more fun than trying to use a fork to spear micron-thin lettuce leaves (not to mention a cherry tomato).
You could even take this idea to the ‘next level’ by doing a salad taco buffet at the dinner table — little bowls with different vegetables and toppings that you spoon onto lettuce leaves, and then drizzle with your choice of dressing.
Vegetable ideas: cucumbers, shredded carrots, radishes, tomatoes, green onions, red bell peppers, avocados, sprouts, fresh herbs.
Topping ideas: sunflower seeds, blue cheese, dried cranberries, chopped pears, toasted pecans, hard boiled egg, crumbled bacon, bits of ham, croutons, feta cheese, kalamata olives, black beans, raw cheddar cheese.
Dressing ideas:
– Balsamic Vinaigrette (Balsamic vinegar, olive oil, thyme, basil, salt, pepper)
– Blue Cheese Vinaigrette (Apple cider vinegar, olive oil, crumbled blue cheese, powdered dry mustard, salt, pepper)
– Greek (olive oil, lemon juice, oregano, garlic, salt, pepper)
– Salsa & Sour Cream for a Mexican-style dressing
Kids or not, this makes salad-eating way more fun! 😉