Lizi’s Taco Salad

DH and I have very dear friends, Vivi and Steve, whom we have known since we got married (over 40 years ago! Whoa!). We have stayed in touch over the years, getting together whenever possible when they are in Jerusalem or we are in the States and have had the pleasure of hosting their kids when they attended schools in Israel.

Suffice it to say, we know the whole clan and often when we visit them, one or another of their kids and families are there as well. It’s always fun to spend time and catch up with the kids as well, since we really know them. Lizi is the youngest and we watched her grow up and got to know her hubby Josh as well. Whenever we go to Vivi, Steve makes a barbecue for us, (as Vivi likes to say, a real American bbq!) and Vivi does the sides. This taco salad which gets served alongside oftentimes is Lizi’s. She gave me the recipe herself but of course I had to fiddle with it a bit.

This is delicious, filling and easy to put together as well as pretty to look at. I serve this layered and only toss it seconds before serving it so that the salad stays crispy and the tortilla chip/corn chip topping doesn’t sog.

So just gather your ingredients and let’s get chopping.

Wash your lettuce well and spin dry, no soggy lettuce for us! Then wash your tomatoes and chop ’em up like so:

Tell me they’re not gorgeous, from my organic guy. And with the avocado, when it’s beautifully soft (usually the peel turns black but gently squeeze to see if ready), split in half all around, remove pit and cut into slices right in the shell, then take a big spoon and scoop from the bottom and the whole half of the avocado should come out beautifully like so:

So you start to layer your salad. Remember, the lettuce only goes on top at the end to prevent sogginess since this will keep quite nicely in the fridge for a good few hours covered with plastic wrap (don’t crumble chips on top till really ready to serve). I start with the corn. You can grill and cut your own, use frozen or use canned which is what I had on hand. Just drain it, no need to rinse. Then a layer of kidney beans which you do need to rinse to remove that gloppy liquid it comes in, and drain it, then add. A layer of red chopped onion – DH has issues with raw onion so I add sparingly just to flavor and he’s okay with it but you can go bold and put more if you so desire.

Next comes avocado, sprinkled with a bit of lemon juice. Then add the tomatoes, scoop them up leaving the excess liquid and seeds behind on your cutting board and layer. Last but not least, put your dried off lettuce on top. A note. Try not to use iceberg lettuce for this which has a watery texture and doesn’t add very much flavor to the dish. I love Salanoba but bibb, Romaine, mixed baby greens, all are good and add flavor. If you don’t have any choice but iceberg, so be it. Okay, now you mix together your dressing. Now Lizi’s version used ketchup as well but while I don’t snoot ketchup in other things (like bbq sauce for example) I felt it would be too sweet and I wanted a cleaner sharper flavor. So take (or make your own if you so wish) a cup of salsa, I used mild for both me and DH (too spicy ain’t our thing) and add the mayo to it. I use far less mayo than Lizi did since I wanted the salsa to shine through and I achieved a nice consistency, not too thick not too thin.

Okay, it’s all ready to roll except for the tortilla or corn chips for the top. Now you can pop the whole thing in the fridge for a coupla hours if you choose or crumble the chips on top in chunks and bring to the table for people to admire. Then right then and there, pour the whole amount of dressing over the top and toss toss toss till all is coated nicely. This is great as a first course, terrific as a side with grilled chicken or kabobs or sliders. Give me time and I’ll think of other ways to eat it. Quick to put together and not one bite was left of that big salad with only 4 eaters!!

Lizi’s Taco Salad

For the Salad:

1 head Mixed baby/Romaine/Bibb or other flavorful lettuce, washed well and dried well
4 diced ripe tomatoes
1 medium diced purple onion
1 Canned/Frozen/Fresh cooked Corn kernels (about 1 1/2 cups), drained
1 Can kidney beans, rinsed and drained
1 large avocado, sliced or chunked, sprinkled with lemon juice to prevent browning. This adds flavor as well.
Dressing:

4-5 heaping tablespoons mayonnaise (full fat is best)
1 cup salsa (whichever strength you prefer)
2 cups crushed tortilla or corn chips for the top

Directions:

Layer your salad with the corn, kidney beans, purple onion, avocado slices, diced tomatoes, which you scoop off cutting board leaving behind excess tomato juice and seeds (don’t make yourself crazy about this, just whatever you can) and lastly the lettuce. Do not put crumbled tortilla chips on top until really ready to serve. Set aside or cover with plastic wrap and refrigerate up to 6 hours.

Mix together the salsa and mayo till smooth and creamy and pourable. Refrigerate dressing till ready to serve. Bring to table in layers. Pour dressing over all and toss till coated. Serve immediately.