Burrito Salad

Printable Version
Serves: 2

8 oz. of Turkey, Chicken, or Beef
2 Romaine Hearts, shredded
½ can Black Olives, chopped
1 Avocado, sliced or Guacamole
1 cup Tomatoes, diced
1 cup Onions, diced
1 cup Peppers, diced
½ cup Fresh Salsa
Chili powder
1 can Black or pinto beans
Spray bottle of light olive oil


Equipment Needed:
Large bowl
Cutting board
Nonstick frying pan


Sauté onions over medium-high heat in a nonstick frying pan sprayed lightly with olive oil to prevent sticking and allow them to caramelize.

Add the peppers and cook for an additional 5 minutes.

Add meat to the pan and sauté until cooked through (if using steak, sauté to your desired taste).

Place pan ingredients in serving bowl.  Add remaining ingredients to pan ingredients and toss to combine. Serve & enjoy!

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