Warm Leftover Chili Taco Salad
with avocados / carrots / tomatoes
Thanks to leftover chili from earlier in the week, this salad comes together in a flash. Pile the salad high with a mix of crisp vegetables, warm chili and creamy avocados. Toss everything in a tart paprika vinaigrette.
Ingredients
- Carrots - 8 oz , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Lettuce, romaine hearts - 8 oz , chopped
- Tomatoes, roma - 4 , chopped
- Avocados - 1 , cubed
- 'Almost' Texas Chili (leftover from Tuesday) - ~3 cups
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Paprika - 1 tsp
- Oil, olive - 3 Tbsp
Prep
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Make vinaigrette - Whisk together vinegar, mustard, honey and paprika. Add olive oil, while whisking. (Can be done up to 5 days ahead)
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Carrots - Chop carrots.(Can be done up to 5 days ahead)
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Green onions / Lettuce / Tomatoes / Avocados - Prep as directed.
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Make
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Reheat chili in the microwave. Drain off any excess liquid.
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Assemble salads by tossing lettuce, carrots and tomatoes with half the vinaigrette. Top salads with chili, green onions and avocados. Add additional vinaigrette if you’d like. Enjoy!
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