This healthier version of taco salad provides layers of flavor without the overload of calories and fat.
1/2 small red onion, minced, divided
3 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
1 tbsp raw honey
1/4 tsp plus 1/8 tsp sea salt,divided
2 large Roma tomatoes,seeded and finely chopped
1/2 head romaine lettuce,chopped
2 cups (about 20 oz) BPA-free canned un- salted black beans, drained and rinsed
2 oz cheddar cheese,shredded or cubed
3 oz corn tortilla chips(NOTE: Opt for a brand without additives or preservatives.)
Prepare dressing: In a jar with a tight- fitting lid, add 2 tbsp onion, lime juice, oil, honey, 1⁄4 tsp salt and 1 tbsp water. Seal jar and shake until well combined.
Prepare pico de gallo: In a small bowl, combine tomatoes, remaining onion and 1/8 tsp salt.
In a large bowl, combine lettuce, beans, cheese and 1/4 cup dressing. Toss gently to coat. To serve, top lettuce mixture with pico de gallo. Crumble chips over top or serve alongside. (TIP: Use leftover dressing as a seasoning on fish or chicken!)