This taco salad is a delightful mix of fresh ingredients and bold flavors, perfect for a quick and healthy meal.
Heat a medium sauté pan over medium-high heat.
Ensure the pan is evenly heated before adding ingredients.
Add the chopped onion and a splash of water to the pan. Cook until softened, stirring occasionally.
Add a bit more water if the pan gets too dry to prevent sticking.
Squeeze the lime juice over the cooked onion and stir to combine.
Fresh lime juice enhances the flavor significantly.
Arrange the lettuce on a large serving platter.
Tear the lettuce into bite-sized pieces for easier eating.
Top the lettuce with diced mango, tomatoes, shredded carrot, and sliced scallions.
Distribute the toppings evenly for a visually appealing presentation.
Add the cooked onion, white beans, and black beans to the salad.
Ensure the beans are well-drained to avoid excess moisture.
Slice the avocado and arrange it on top of the salad.
Use a ripe avocado for the best texture and flavor.
Drizzle salsa over the salad and garnish with baked corn tortilla chips.
Serve immediately to keep the chips crispy.
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