Poblano Taco Salad ~ Shamrock Salad
When you need a quick and tasty meal, that is a cinch to prepare, create a delicious Poblano Taco Salad out of our Taco Meat in Bulk recipe from our Feed the Freezer section. By starting with pre-cooked meat, you can whip out this Poblano Taco Salad in less than 15 minutes and have a delicious, low carb, GAPS, GFCF, Paleo & Primal friendly (without the worldview), highly nutritious salad that powers you through the day. Top with nutrient rich Guacamole Salsa, which we use as a healthy salad dressing. We love this for a quick lunch!
Notice how cute the salad is when you slice a poblano pepper in half, which looks like a shamrock, so we almost called it Shamrock Salad! We could not help but think this would be a fun idea to serve Poblano Taco Salad for St. Patrick's Day, instead of the heavier fare often made on that day.
Yes...this photo is evidence that we still take photos on winter days in the Appalachian Mountains, boy is it washed out!
- 1 poblano pepper, chopped
- 1/2 package Taco Meat in Bulk ~ Feed the Freezer (recipe on our website!)
- lettuce - we used red leaf lettuce in the photos, or use romaine, Spring mix, shredded cabbage, etc
- Guacamole Salsa (recipe below)
- 1-2 sliced green onions
In a saucepan or cast iron skillet, heat the Taco Meat. Chop the poblano pepper, and throw in with the meat. Gently stir fry for a few minutes, until thoroughly warmed and the poblano is crisp-tender.
While the meat is cooking, get the vegetables ready. Prepare greens, slice green onions and make Guacamole Salsa.
To assemble: layer lettuce choice in a bowl, top with Poblano Taco Meat, Guacamole Salsa, green onions and enjoy!
OPTIONAL toppings: tomatoes, diced cucumbers, red onions OR if you eat them, pinto beans, black beans, cheese. The flavor of the poblano peppers are delicate, so keep in mind that stronger toppings can take away the delicious taste of the poblanos.
Guacamole Salsa Salad Dressing
- 1 tomato chopped
- 1 avocado
- 1/2 jalapeno cube or 1/4 habanero cube, or 1 chopped jalapeno pepper
- 1 tablespoon lemon juice
- sea salt and cracked pepper to taste
Guacamole Salsa takes mere moments to prepare. Get out a bowl. Cut a ripe avocado in half, scoop out and place in bowl. Smash avocado thoroughly, choose your texture, slightly chunky or smash until smooth and velvety.
Chop tomato and add to avocado, along with jalapeno (or habanero pepper), lemon juice. Stir thoroughly, then add sea salt and cracked pepper to taste.
Remember, when you use lemon juice, you can substantially reduce salt!
Enjoy immediately as a delicious salad dressing, or to top Blackened Chicken, Fish or Salmon Patties!
Poblano Taco Salad ~ Shamrock Salad
When you need a quick and tasty meal, that is a cinch to prepare, create a delicious Poblano Taco Salad out of our Taco Meat in Bulk recipe from our Feed the Freezer section. By starting with pre-cooked meat, you can whip out this Poblano Taco Salad in less than 15 minutes and have a delicious, low carb, GAPS, GFCF, Paleo & Primal friendly (without the worldview), highly nutritious salad that powers you through the day. Top with nutrient rich Guacamole Salsa, which we use as a healthy salad dressing. We love this for a quick lunch!
Notice how cute the salad is when you slice a poblano pepper in half, which looks like a shamrock, so we almost called it Shamrock Salad! We could not help but think this would be a fun idea to serve Poblano Taco Salad for St. Patrick's Day, instead of the heavier fare often made on that day.
- 1 poblano pepper, chopped
- 1/2 package Taco Meat in Bulk ~ Feed the Freezer (recipe on our website!)
- lettuce - we used red leaf lettuce in the photos, or use romaine, Spring mix, shredded cabbage, etc
- Guacamole Salsa (recipe below)
- 1-2 sliced green onions
In a saucepan or cast iron skillet, heat the Taco Meat. Chop the poblano pepper, and throw in with the meat. Gently stir fry for a few minutes, until thoroughly warmed and the poblano is crisp-tender.
While the meat is cooking, get the vegetables ready. Prepare greens, slice green onions and make Guacamole Salsa.
To assemble: layer lettuce choice in a bowl, top with Poblano Taco Meat, Guacamole Salsa, green onions and enjoy!
OPTIONAL toppings: tomatoes, diced cucumbers, red onions OR if you eat them, pinto beans, black beans, cheese. The flavor of the poblano peppers are delicate, so keep in mind that stronger toppings can take away the delicious taste of the poblanos.
Guacamole Salsa Salad Dressing
- 1 tomato chopped
- 1 avocado
- 1/2 jalapeno cube or 1/4 habanero cube, or 1 chopped jalapeno pepper
- 1 tablespoon lemon juice
- sea salt and cracked pepper to taste
Guacamole Salsa takes mere moments to prepare. Get out a bowl. Cut a ripe avocado in half, scoop out and place in bowl. Smash avocado thoroughly, choose your texture, slightly chunky or smash until smooth and velvety.
Chop tomato and add to avocado, along with jalapeno (or habanero pepper), lemon juice. Stir thoroughly, then add sea salt and cracked pepper to taste.
Remember, when you use lemon juice, you can substantially reduce salt!
Enjoy immediately as a delicious salad dressing, or to top Blackened Chicken, Fish or Salmon Patties!
Copyright Lisa Baughn at www.ThePrudentwife.com ~
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com