How about a main dish salad that’s perfect for hot summer nights that the whole family will love? Bison Taco Salad with Avocado Cream Dressing is so satisfying, low carb and full of favorite ingredients. And with avocado cream dressing, I mean…who couldn’t eat this every day without tiring of it? Here’s what you’ll need for the salad.
Included is lacinato kale because it improves the nutritional density of the salad and we have lots in our garden plus it compliments the other salad ingredients so why not? Right? Also, I used this Simple Homemade Taco Seasoning. It’s so good, versatile and easy to make.
Moving on to the dressing…
To shred kale, I trim off the hard stems and ribs, stack the leaves on top of each other and roll them up tight like a cigar. Then I shred away with a good quality knife. This cutting technique has a fancy french name called chiffonade. It gets the job done but watch your fingers!
Sadly, our zucchini isn’t producing much (insert sad face) but I’ve got friends who are sharing (yay!). If you’re like me, the more zucchini recipes the better, so you’ve got to give this one a try.
Have you made these zucchini recipes on my blog ? Check them out. They are some of the most popular. Click on each title to get to the recipe. Chocolate Zucchini Muffins, Pan Seared Zucchini Salmon Cakes, Zucchini Hole in the Middles, “Zoodles” Red Curry Bowl with Cod, and Zucchini Rice Gratin with Swiss Chard. But make this taco salad first. You will fall in love.
Moving on to other news, but if you’re wanting to move on to the recipe see below ⇓
Our family just returned from our annual Oregon Coast vacation at Cannon Beach Conference Center, where the grands learn about Jesus through fun music, art and games with energetic young teachers and the adults get quality biblical teaching as well and much-needed grown-up time together. We raised our family going here every summer. After decades of making memories as the original 6, we are grateful to be making memories with the expanded 18 ♥
We did family hikes,
went out for ice cream dates
and enjoyed the beach and campfires.
BTW this is our youngest grand who I can’t get enough of and I want to freeze her in time. But her mama’s not down for that. Maybe because she doesn’t sit still for a hot minute?
We threw ourselves into our overgrown garden when returning home and reaped a huge harvest.
This week has been full of turning these beautiful veggies into delicious pickles the lacto-fermented way (see recipes under recipe tab above in pickles and ferments category) Follow me on instagram @ ag_thefreshtable for what’s on my plate from day to day, more recipes, videos and tips on clean eating.
Also, I’m in the process of planning cooking classes for this fall. Let me know what you want to learn. I’d love to hear your ideas!
Please make this recipe and tell.
Bison Taco Salad with Avocado Cream Dressing (serves 4-6)
2 medium sized zucchini, spiraled on the smallest setting and trimmed
3 cups kale, stem removed and shredded
3 cups romaine lettuce, shredded
1/2 cup red onion sliced very thin
1 red bell pepper, sliced thin
chopped fresh cilantro (optional)
bison taco meat
1 / 1.25 pound package ground Bison (Costco)
1 tablespoon of Simple Homemade Taco Seasoning
1 tablespoon tomato paste
1/4 cup water
avocado cream dressing
1/2 large ripe avocado
1/4 cup fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 cloves peeled garlic, chopped
1/2 cup avocado oil
Salad : Toss all of the salad ingredients in a large salad bowl. Don’t forget to trim the zucchini noodles first.
Taco meat : Heat a large seasoned cast iron skillet on medium. Add the ground bison and allow it to cook, stirring frequently, keeping the heat on medium. When the meat shows no visible pink, stir a tablespoon each of tomato paste and the simple homemade taco seasoning plus 1/4 cup water. Continue to cook for another 5 minutes, stirring occasionally. Transfer to a serving bowl and set aside while you make the dressing.
Dressing : Place avocado, lime juice, salt and pepper, fresh garlic cloves, and avocado oil in a blender. Blend until creamy, starting out on low and gradually increasing power to high. Add water for desired consistency, starting with 2 tablespoons, then adding more a tablespoon at a time until it’s the perfect consistency for you. Alternately use a wide mouth quart sized mason jar with an immersion blender instead of a blender.
To serve, let everyone build their own salads serving the salad, meat and dressing separately.