Taco Salad Topped with Fresh Pea Shoots

The beauty of this Taco Salad recipe is you can fit it to suit your dietary needs and be as creative as you like!

In a skillet thoroughly cook the ground beef on medium heat, stirring often.
While the meat is cooking wash and cut enough lettuce to cover the bottom of a small bowl.
Measure the cheese and set aside.
Cut the avocado in half.
Place a sharp knife into the pit of the avocado and turn clock-wise to remove the pit.
Using the back of a teaspoon go around the outside of the avocado to remove the peel.
Place the avocado halves to the side of the bowl on top of the lettuce.
Measure the salsa and place inside the avocado.
Wash and slice the tomatoes and set aside.
Wash and peel the onions then wash again and slice diagonally, set aside.
Measure the yogurt and set aside.
Wash pea shoots and set aside.
Follow directions on taco seasoning mix and add to the cooked ground beef.
Place the seasoned ground beef on top of the lettuce.
Arrange the tomatoes and onions, and pickled peppers on top of the lettuce.
Place pickled peppers on salad.
Top with the plain Greek yogurt being careful to not cover those yummy pea shoots.

Ground beef maybe substituted with veggie round, or ground chicken or turkey
Tex-Mex Cheese maybe substituted by shredding Mozzarella, Cheddar, and Monterey Jack cheese
Lettuce can be either Romaine or head
Cherry tomatoes maybe substituted for grape tomatoes
Optionally add a handful of gluten-free corn taco chips

Recipes