There’s no reason to beet around the broccoli: veggies are what children should be eating more of during their midday meal. But if you’re sending them off with a lunch salad, it had better be more than a pile of limp greens. This Instagram-ready deconstructed taco salad has enough great textures and familiar flavours to guarantee lunch boxes will return home empty.
Kids in action
Remember that as a nicely portioned, creative, fun way to pack and serve lunch, bento boxes aren’t just for kids. This salad can also be served as a family dinner, and grilled chicken can replace the steak.`
Tip
Remember that as a nicely portioned, creative, fun way to pack and serve lunch, bento boxes aren’t just for kids. This salad can also be served as a family dinner, and grilled chicken can replace the steak.`
Steak Taco Salad with Avocado Crema
Ingredients
- 3/4 lb (340 g) grass-fed sirloin steak
- Salt and pepper, to taste
- 4 tsp (20 mL) grapeseed oil or sunflower oil, divided
- 4 medium corn tortillas
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) garlic powder
- 1/2 cup (125 mL) sour cream
- 1/2 avocado
- 1/4 cup (60 mL) chopped cilantro
- Juice of 1/2 lime
- Salt
- 4 cups (1 L) baby spinach
- 1 cup (250 mL) frozen corn kernels, thawed
- 1 pint (500 mL) cherry tomatoes, halved
- 1 cup (250 mL) canned or cooked black beans
- 1 mango, chopped
Nutrition
Per serving:
- calories490
- protein27g
- fat22g
- saturated fat7g
- trans fat0g
- carbohydrates48g
- sugars13g
- fibre10g
- sodium145mg
Directions
01
Season steak with salt and pepper. In heavy skillet, heat 2 tsp (10 mL) oil over medium-high. Place steak in skillet and heat for about 8 minutes for medium doneness, flipping steak every minute of cooking. Remove steak from heat, place on cutting board, and let rest for 10 minutes. Thinly slice steak.
02
Preheat oven to 350 F (180 C). Brush tortillas with 2 tsp (10 mL) oil and then season with chili powder and garlic powder. Place tortillas on baking sheet and heat until crispy, 8 to 10 minutes. When cool enough to handle, break into 1 in (2.5 cm) pieces.
03
In blender, mix together sour cream, avocado, cilantro, lime juice, 2 Tbsp (30 mL) water, and a couple pinches of salt until smooth.
04
Place spinach, corn, tomatoes, beans, and steak in the large compartment in each of 4 bento boxes, if using. Place tortilla chips, avocado crema, and mango in separate compartments or other small containers.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
