Fall means it is time for harvest!

Is your garden full of fresh treats? Lyric has offered us her spectacular taco salad recipe that will help you use up your garden goodies!

The Best Taco Salad Ever

Taco Salad Meat

½ chopped onion

2 cloves of garlic, minced

1 lb. Grass Fed Beef or Organic Ground Turkey

2 Tbsp Natural Grocers Mexican Seasoning Blend (or other Taco Seasoning)

¼ cup water

Optional: Can of black beans and/or frozen, organic sweet corn

Taco Salad Dressing (this will make enough for leftovers/a few more salads) – this is a key ingredient, don’t skip!

¼ cup avocado oil

¼ cup lime juice (fresh limes taste best!)

¼ tsp sea salt

1 ½ -2 tsp maple syrup

Romaine Lettuce or other base green, chopped small

Green onions, chopped

Cilantro, chopped 

Red Cabbage, thinly sliced

Black olives

Optional Taco Salad Ingredients: 

Avocado, diced

Bell peppers, chopped

Tomatoes (cherry or grape are best!), chopped

Jicama, diced

Pickled jalapeños 

Carrots, shredded

Sweet potatoes, diced and roasted at 425 degrees for 25-35 minutes

Cotija cheese

Shredded Cheddar or Mexican Blend cheese

Bearitos (Frito-like corn chips that can be found at Natural Grocers)

1. Saute diced onion on medium heat in a heavy skillet until translucent and starting to brown.
2. Add minced garlic and stir for 30 seconds 
3. Add ground meat and brown; once brown, add the taco seasoning and water and simmer. Add the beans and corn, if desired. (If using frozen corn, heat the corn separately and then add to the meat once it is heated through). 
4. In a mason jar, add all of the dressing ingredients and shake to thoroughly combine
5. Assemble all of the ingredients in a bowl and drizzle with a portion of the dressing, to taste, and toss!