Though we are a week late for Cinco de Mayo, the best taco salads are from Fair Ridge Farms. We love local produce!
The key to a good salad is plenty of fresh lettuce, some crunch, and some protein. To make the taco salad, start with red leaf lettuce and some shredded spinach. Top with thinly sliced radishes, onions, and tomatoes–the first of the year! Our growers start early season organic tomatoes in greenhouses, and they are just becoming ripe.
Then top with a protein of your choice. We used small red beans cooked with garlic, onion, cumin, chile powder, and smoked paprika.
Then add cheese, salsa, and tortilla strips.
To make tortilla strips, preheat oven to 375 degrees. Then cut corn tortillas into 1/2 inch long strips and toss with olive oil. Lay out on a baking pan and sprinkle with sea salt. Bake for about ten minutes, then turn. Bake for 5-10 more minutes until golden brown.
What are you creating with this week’s CSA produce? We’d love to hear your ideas for how to use fresh organic lettuce, kale, collard greens, radishes and more.
