Need a quick, no-fuss dinner that’s full of color and kid-approved flavors? This Southwest Summer Salad delivers every time. It’s crisp, hearty, a little zesty, and so easy to customize with ingredients you already have at home. Plus, it’s a great way to get veggies, fiber and protein into one big bowl!
Why We Love This Southwest Summer Salad:
Quick and easy for busy nights
Customizable for picky eaters
Great way to use up leftover veggies
Packed with protein, fiber, and bold flavors
Fun for kids to help toss and top with chips!
There is nothing I love better than a quick, tasty, and nutritious meal.. especially during the summer months. This simple but satisfying salad is always a hit! And it’s easy to double or triple the recipe to feed a crowd, making it a go-to for summer holidays or family gatherings.
Healthy Tips & Substitutions:
- Go lighter: Swap ground turkey or chicken for the beef, or try seasoned black beans for a vegetarian version.
- Switch the dressing: Use a homemade salsa-lime vinaigrette or avocado ranch for a lower-sugar option.
- Cheese choices: Colby Jack, Pepper Jack, or dairy-free shredded cheese work well too.
- Crunchy swaps: If you’d like a whole-grain option, swap Doritos for crushed whole-grain tortilla chips or baked pita chips.
- Boost the veggies: Add diced bell peppers, avocado, or shredded carrots for extra color and nutrients.
More Delicious Dinner Salad Recipes:
Southwest Summer Salad
This Southwest Summer Salad is a quick, no-fuss dinner that’s full of color and kid-approved flavors that delivers every time!
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Brown the ground beef in a large skillet over medium heat. Add taco seasoning and follow the instructions on the seasoning packet. When the beef is cooked through, remove from the heat and set aside.
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Prepare the rest of the ingredients. Add the lettuce, taco meat, kidney beans and veggies to a large serving bowl. Drizzle with the dressing and carefully toss to combine.
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Top with the shredded cheese and crushed chips and serve.
