Taco Salad & Dijon-Lime Vinaigrette
Reduce “What’s for Dinner?” Decision Fatigue with a Repeat + Rotate Strategy
You don’t need 7 brand-new dinners every week.
Instead, pick 2–3 easy meals you and your family love, then repeat or remix them with small tweaks—a different protein, veggie, or sauce.
One of my go-tos? Mexican-themed nights.
Lately, we’ve been obsessed with taco salad.
It’s easy to prep, high in protein, and full of flavor.
Less stress, more flavor, and fewer last-minute takeout decisions.
Lime Vinaigrette (makes ~½ cup)
2 cloves garlic, minced
Juice of 1 lime
3–4 Tbsp extra virgin olive oil (EVOO)
3–4 Tbsp apple cider vinegar
1 tsp honey (optional)
1–2 tsp Dijon mustard (add more for extra bite)
Salt & freshly cracked black pepper, to taste
Taco Salad Ingredients
1 lb ground beef
4–6 cups greens (arugula or romaine work well)
¼ cup diced green onion
½ cup diced tomatoes
1 avocado, diced
½ cup black or pinto beans, drained & rinsed
Pico de gallo (this takes it to the next level!)
½ cup shredded cheese (cheddar, cotija, or Monterey Jack)
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If you’re like me and want to eat a high-protein, healthy dinner but are struggling to get an easy meal on the table that everyone can enjoy, let’s chat!
