Taco Salad w/Cilantro Dressing option Paleo

Recipe for Two: Taco Salad with Creamy Cilantro Dressing Recipes from The Kitchn

Taco Salad with Creamy Cilantro Dressing

Serves 2
For the dressing (makes about 3/4 cup):1 cup loosely packed cilantro, washed, stems removed, and roughly chopped (about 3/4 bunch)
1/2 cup  organic sour cream or cashew cream
2 tablespoons fresh lime juice (about 1/2 lime)
1 clove garlic
1/2 cup olive oil
2 teaspoons sherry vinegar
1/2 teaspoon kosher salt
A few grinds of freshly-ground black pepper
Water, to thin

For the salad:2 1/4 cups shredded romaine lettuce
1/3 cup cherry tomatoes, sliced in half
1/2 cup cooked and cooled quiona, optional
1/2 cup black beans(optional) or cooked paleo taco meat(chicken,beef or pork)
1/4 cup shredded cheddar or pepper jack cheese
1/2 large avocado, diced
3 tablespoons sliced black olives
3 tablespoons finely-chopped green onions (from about 2 onions), light green and white parts only
1/2 cup crumbled tortilla chips (optional) or pepitas for Paleo

To make the dressing, puree all ingredients in a blender or food processor until well-combined and smooth. If the dressing seems thick, drizzle in water a tablespoon or two at a time with the blender running until thinned to the point where you like it. Taste and add additional salt and pepper if necessary.
To assemble salad, combine all the salad ingredients in a large bowl. Pour desired amount of dressing over the salad and toss well.  Serve immediately.

Recipe Notes

The dressing recipe will yield about 3/4 cup, more than you’ll need to dress the salad. Refrigerate in an airtight container to use for future salads (or it’s great slathered on burgers or spooned onto omelettes)