Taco salad is a fan favorite around here because everyone can make it how they want it, leaving out what they turn their nose up, adding what they love, and still making a nutritious collaboration of flavor. But the sauce you use makes all the difference!
I work to make healthier versions of the things we typically love, so taco sauce was next to compromise.
The salad itself is easy as you add anything that you love:
The lists is endless!
AIP-ers can avoid the tomatoes and sauce
Vegans can use all beans, lentils and/or chickpeas. The sauce is vegan, so they can enjoy it too!
Homemade Taco Sauce
6 garden ripe tomatoes, de-skinned (it's easy...drop the tomatoes in boiling water and the skin shrivels up. Just peel it off!)
1 teaspoon salt
2 Tablespoons honey
1/4 cup apple cider vinegar
1/2 cup water
1 small can green chiles, or 2 green chilis from your garden (seeded)
1/4 small onion
2 garlic cloves
2 Tablespoons chili powder
Puree in a food processor or Ninja until smooth. The longer it sits in the fridge, the longer the flavors blend and increase the taste, but you can certainly enjoy right away!
Instead of the tomatoes, use 1 peeled beet, 2 stalks celery, 1 carrot. Avoid the chili powder. Otherwise follow the recipe as is.