Monday, April 7, 2014

Lunch on the Go - Taco Salad with a twist

Let's face it. Lunch salads packed in tupperware can get real boring, real fast. Yes the idea of eating a variety of raw vegetables at lunch every day is a health conscious ideal, but we've got to keep it interesting. If you're like me, that craving for crunch will lead me straight to something I'll regret in the potato chip aisle if I can't really enjoy my lunch. A great option to keep salads really creative and interesting is to add a sweet taste with some kind of fruit. There are standard favorites like a roquefort salad that has grapes or pears with dark greens, walnuts, and cheese, but this concept can be applied to all different styles of salads. When I was in Mexico City, I discovered the amazing treat that is diced pineapple sprinkled on tacos. It's usually paired with a lot of cilantro and onions and the sweetness pairs beautifully with the fat of a rich meat. This same concept can be applied to a basic taco salad for a sweet and spicy kick that will keep your palette interested and satisfied.

Pineapple Taco Salad
For 2 large lunch time salads:
4 cups salad greens of your choice
1/2 lime
1/4 cup black beans, rinsed
1 medium avocado, diced
8 cherry tomatoes, sliced
1/4 orange/red/yellow pepper, diced
1/4 green pepper, diced
1/4 cup cilantro
2 tablespoons onion, diced
1/4 cup pineapple, diced (canned works fine!)
1 tablespoon greek yogurt or sour cream (optional)

Wash greens with 1 tablespoon of apple cider vinegar and water. Combine all ingredients in a large salad bowl and toss. Split into two travel containers. Slice 1/2 into 2 quarter size wedges and place one in each container. Add optional greek yogurt if desired (I find it's best to mix this in right before eating). Squeeze 1/4 lime over the whole salad before you enjoy.
Add a handful of tortilla chips if you aren't counting the calories and want more crunch!

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