Today, I’m continuing with my creative salad kick. I wanted to create a healthy version of that 80’s monstrosity know as the taco salad. Remember those? A big, puffy deep-fried flour tortilla bowl loaded with ground beef, canned refried beans, shredded cheddar cheese, iceberg lettuce, salsa and a pile of sour cream. Seriously, it’s a stretch to call such a concoction a “salad.” However, the general idea of making salad with taco flavorings is genius. Since we had Make Your Own Taco Night on Tuesday, I had all sorts of taco things: a nice pot of pinto beans, some of my crazy tofu taco filling, cilantro, feta cheese, avocado, etc. For this yummy, crunchy salad I started with some green cabbage and kale, which I salted and let drain for about an hour. Do you know the trick of salting your cabbage for slaw? I think I learned this from Mark Bittman and it makes a world of difference. Toss some shredded or chopped cabbage is a colander with a bit of kosher salt and let it drain for awhile. The salt will draw the water out of the cabbage, so your slaw won’t get nasty and watery. It also slightly tenderizes (is this the right word to use?) the cabbage. If you accidentally add too much salt, just rinse off the cabbage before making your slaw or salad. Once I had my drained cabbage, I tossed in some of the pinto beans (I first rinsed the broth off), a little tofu taco filling, avocado chunks, and some crumbled feta cheese. I made a simple dressing by whisking some olive oil into fresh squeezed meyer lemon juice, a little agave syrup, and some chili powder. If you want to make this salad vegan, just skip the feta cheese. I doesn’t really need it, but the kiddos are crazy for feta. I made enough of this salad for my lunch and added some spicy corn tomato-less salsa from Trader Joe’s. I am literally eating this salad right now (I know, one shouldn’t eat in front of the computer: bad me) and, I can tell you this: I am in love with this salad. I want to eat it everyday for lunch. It is amazingly delicious and you should make it the next time you have taco leftovers.