Summer weather arrived with a bang in southern California this week! Climbing temperatures mean salad for dinner at my house…and this taco salad will be on the rotation ALL summer long! It is THAT good! There is so much flavor and texture going in one bowl. It is salad perfection.

There are a lot of components to a salad like this, but not much cooking involved which is great when it is 90 degrees outside. Most of the prep work can be done ahead if you need dinner to come together quickly. Don’t let the long list of ingredients scare you, it is super simple and oh so worth it.

It all starts with this dressing! A flavor bomb of goodness that takes this salad to the next level. Use a BIG bunch of cilantro or a couple small ones if that is all you can find. Tomatillo salsa adds a zesty punch that works really well in this. I always have a jar of green salsa in the fridge or pantry. A great staple is Herdez Salsa Verde. It is sold in a jar or in a small can and comes in mild or medium. Any green salsa would work well, so just use your favorite.

I used ground chicken for the taco meat which is easy to find at my local market. Turkey or beef would be great too. I just season it with the good ‘ole McCormick Taco Seasoning packet. It’s got all clean ingredients and has that nostalgic taco flavor that I love.

I used fresh corn since it is plentiful and good right now. I just give the cobs a light coating of olive oil, some salt and pepper, and roast it in my toaster oven for about 15 minutes, then cut it off the cob once it has cooled down. It is quick and easy and doesn’t heat up the house. It would be great on the grill as well or you can use your oven. Or keep it even simpler and use thawed frozen corn.

Crunchy romaine hearts are the base of this salad. Romaine is the perfect green to stand up to all of these ingredients. And don’t forget the chips! They add a yummy, zippy crunch! There are a few good brands of “Nacho” style chips that are clean and even organic. Even Doritos makes an all natural organic chip.

I like to prep all of the components for this and set it up on the counter salad bar style. That way if there are any picky eaters you can personalize the salad to their liking. Serving this way is also great for busy weeknights when not everyone can eat at the same time. To keep your avocado looking good, dice it up and put it in a bowl with some fresh lime juice and a little salt and pepper. The lime will give it great flavor and keep from browning.