Mango Chorizo Taco Salad

Serves 4

Dressing 

1/4 cup extra-virgin olive oil

2 tbsp. lime juice 

1 tbsp. red wine vinegar

2 tsp. Dijon mustard 

2 tsp. honey 

1 minced chipotle chile + 1 tbsp. adobo sauce

Salt and pepper to taste

Salad

9 oz. soy-chorizo*

1 large mango, peeled, cored, and diced

1 head romaine or green leaf lettuce, washed, and cut into site size pieces

1/2 large red onion, chopped

2-3 cups halved cherry tomatoes 

1-2 large avocados, diced 

1 (14 oz.) can black beans, drained and rinsed (*optional)

1 cup lightly crumbled tortilla chips (optional but recommended)

1 cup crumbled Cotija or Queso Fresco cheese (optional) 

  1. Place all dressing ingredients in a medium sized bowl or jar. Stir or shake to combine. Set aside. 

  2. Heat a small skillet over medium heat. Add the chorizo, and saute until cooked all the way through, about 5-7 minutes. Add additional oil if necessary. If excessively greasy, let drain on paper towels. Keep warm, and set aside.

  3. In a large bowl layer all ingredients, and serve with dressing.

Tips:

  • The beans are optional, only because this dish will be served with the black bean soup

  • You do not have to use soy chorizo if you don’t want to. You can use regular chorizo, or just skip it entirely. It’s up to you!

  • Chipotle chiles make an excellent addition to the dressing.

Ben Mastracco