One of our favorite spots to head out to lunch is Flower Child… they have a menu with fresh foods and clean ingredients, and I don’t think I’ve ever had a bad meal. I tend to opt for their salads, since they’re always packed with flavor and so delicious. Lately I’ve been gravitating towards their Miso Crunch Salad, but because their menu is seasonal, based on ingredient availability, it changes frequently. That being said, they used to have a Taco Salad on their menu, which was so good… and that was my pick for a while. They’ve since stopped making it, and for some reason, the other night when we were deciding what to have for dinner, that Taco Salad popped up in my mind and I couldn’t get rid of the craving. So in an attempt to satisfy said craving, we mirrored our taco salads after Flower Child’s, and I’d have to say the finished product was really good (we even made enough for leftovers the next day).

As with all of the food recipes I share here, it was semi-homemade. I didn’t make the dressing, or use our own taco seasoning, and I cut some corners by purchasing some pre-chopped items, but when it’s the middle of the week, I do what I have to do… and, anything to make life easier in the middle of the week, I’m here for.

So I’m sharing the ingredients below… I sort of tossed the salad so that it would all be mixed together… but you can assemble it however you like.

INGREDIENTS

Ground Turkey- seasoned with taco seasoning (we love Siete Taco Seasoning)
shredded romaine lettuce 
shredded spinach (I shred this myself by placing spinach leaves on top of each other, folding it in half, and then chopping it)
shredded cabbage (I bought mine pre-shredded)
quinoa 
black beans 
corn 
pico de gallo 
avocado
sliced radishes 
sliced cucumbers 
crumbled tortilla chips (we love Siete’s Dip Chips)
Trader Joe’s Creamy Dill Dressing (a ranch dressing could work as well)

And there you have it… an almost identical version to the Flower Child Taco Salad! I hope everyone has a good day ahead!
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