Do you need a fast and unpacking dinner full of color and the taste that the child approved? this Southwest summer salad Deliver it every time. It’s crispy, rich, slightly zealous, and it’s easy to customize as a ingredient at home. It is also a good way to put vegetables, fiber and protein in one large bowl!
Why do we like summer salads southwest of our guy:
Fast and easy for a busy night
Customized for demanding people
A good way to use the remaining vegetables
It contains protein, fiber and thick taste
Fun that children throw them with chips and help the top!
Especially in the summer, there is nothing more love than a fast, delicious and nutritious meal. This simple but satisfactory salad is always a hit! It is also easy to feed the crowd by increasing the recipe twice or three times or three times, and for summer vacation or family gathering.
Healthy tips and replacements:
- Light: Replace turkey or chicken with beef or use seasoned black beans for vegetarian versions.
- Switch dressing: Use a low resin option using the homemade Salsa-Lime Vinaigrette or Avocado Ranch.
- Cheese: Colby Jack, Pepper Jack, or crushed cheese without dairy works well.
- Crispy swap: If you want a barrel grain option, change doritos to mashed grain corn chips or grilled pita chips.
- Strengthen vegetables: Put the sliced bell peppers, avocados or crushed carrots for extra colors and nutrients.
More delicious dinner salad recipe:
Southwest summer salad
This Southwest Summer Salad is a fast and cold dinner full of color and children’s approval!
Make the beef brown in a large frying pan in the middle heat. Add taco seasonings and follow the instructions of seasoning packets. When you cook beef, remove it from the heat and keep it separately.
Prepare the rest of the ingredients. Add lettuce, taco meat, kidney beans and vegetables to large serving bowls. Dressing offs a drizzle and mixed carefully.
Turn off the crushed cheese and mashed chip.
