TACA salad

TACA salad

No, that is NOT a typo!  My TACA salad is a healthy mix of Tomato, Arugula, Cucumber, and Avocado.  The cumin, lime, and cilantro do give it a bit of a mexican flare, but it is definitely not a taco salad (whatever that really is!?!).

My hubby and I visited our local farmers market early Saturday morning.  We lucked out and and scored a big bag of super spicy arugula and some gorgeous (on the tongue and the eye!) cherry tomatoes.  It is pretty sad, but on our drive home we were munching away on the spicy green leaves and sweet little tomatoes…yep, we love to eat like bunnies!  So today I picked a couple of big cucumbers from the garden and made this FANTASTIC salad for lunch!  It was super easy to make and filled me up all afternoon.  Plus, this one will nourish your body like crazy with loads of antioxidants (to help you get rid of cancer causing free radicals), vegetable protein (which is low in acid and easily utilized by the body to make new tissue), healthy omega 3 fats (the backbone of mitochondria, which fuels your cells–esp your brain cells), SULFER (which helps rid the body of toxins), folic acid (which is necessary for DNA and RNA replication–i.e. building new, healthy cells), manganese (supports bone and tissue health), magnesium (transmission of nerve impulses, detoxification of toxins, heart and bone health), and calcium (do I really need to write about this one?!).

Do me a favor:  Hit your local farmer’s market this weekend and try this salad!  You will be very glad that you did!

Bon Appetit!

Stop drooling and get busy chopping!

TACA salad

Servings:  As many as you like!

  • Big bunch of arugula
  • Big bunch of green onions, chopped
  • juice of one lime
  • juice of 1/2 lemon
  • 1/2 t ground cumin
  • salt and pepper
  • pinch of chipotle pepper flakes
  • 2 cucumbers, cut into bite size cubes
  • 2 avocados, cut into bite size cubes
  • 1 c (or more) cherry tomatoes, cut in half
  • 1/2 c cilantro, chopped
  • splash of agave nectar

Mix together the fruit juices, cumin, salt, pepper, agave nectar, and chipotle pepper flakes in a large bowl.  Add in all of the other ingredients, except for the avocado and arugula, and stir until well coated with the dressing.  Add the avocado and very gently stir, until well distributed, being careful not to mash the avocado.  For serving, place a healthy amount of arugula in individual serving bowls.  Divide the vegetable mix evenly, and serve on top of your bed of arugula.  Eat and enjoy!


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