What To Eat On The Road?
This not actually a recipe about tacos, but it is about salad. This is a go to recipe for our family while we’re exploring open highways. This taco salad is a favorite for a few reasons.
1. Economics: Eating on the road can really add up, not to mention be major strain on your health. Feeding a family of five when you don’t have a kitchen is not a cheap task. All the ingredients in this Traveler’s Taco Salad can easily be found in your local grocery store. It’s so much easier to find one of those than a restaurant that everyone can agree on.
2. Simplicity: The beauty of this taco salad is that it’s really a one dish meal. All the ingredients go into a single bowl. Minimal prep and minimal cleanup. What more could a mother want?
3. Taste: This recipe is super customizable. It’s easy to keep it fresh with different dressings and ingredients. I’m listing my favorites below, but making this your own is totally encouraged.
Taco salad has always been an important part of our lives, but we discovered just how much we loved it as a traveling family about 4 years ago. During the course of a 3 week trip from Georgia to Western Montana with a little camper trailer behind us, we must have eaten this taco salad a dozen times. Now, in the midst of a 6-week voyage, this taco salad is both a nostalgic reminder of past adventures and a family favorite meal for today’s journey.
Traveler’s Vegan Taco Salad
- 1 can kidney beans drained
- 1 can black beans drained
- 1 large, ripe tomato diced
- ½ head green leaf lettuce shredded
- 2 cups kale finely chopped
- 1 can artichoke hearts diced
- 9 oz bag corn tortilla chips crushed
- 1 large carrot grated
- 1 large avocado diced
- 2 cups your favorite salad dressing
- Combine all ingredients except for chips and dressing into one bowl
- Serve and top with crushed chips and salad dressing