Taco Salad with Cumin Dressing (Wedman 2)

A leaner take on the classic American taco salad that ditches sour cream and salsa-style dressings in favor of a sharp cumin-and-lemon vinaigrette. Toasting corn tortillas in the oven makes shatter-crisp chips with no frying, while cooked turkey browned with whole cumin seeds picks up deeper toasted-spice flavor than packet-seasoned ground meat ever does.

The dressing is the centerpiece. Red wine vinegar, lemon juice, dry mustard, garlic powder, and ground cumin shake together with just two tablespoons of oil and water for body. It is bright and assertive enough to cut through chunks of avocado, cheese, and tomato without drowning them.

Layer everything in the bowl right before serving so the chips stay crunchy. Substitute leftover rotisserie chicken for turkey if that is what is on hand.

Pro Tips

• Toast tortillas right on the oven rack at 400°F (200°C) for crispier chips than baking on a sheet pan
• Bloom the whole cumin seeds in the hot pan before adding turkey; this releases their oils for richer flavor
• Shake the dressing in a jar instead of whisking; agitation emulsifies the small amount of oil better
• Toss greens, tomato, and meat with dressing first, then add chips and avocado last so they stay intact
• Pit and chop the avocado at the last possible moment; cut avocado browns fast

Variations

• Swap turkey for ground beef, chicken, or seasoned black beans for a vegetarian option
• Add corn kernels and black beans for a Tex-Mex bowl spin
• Top with pickled jalapeño slices for a sharp, vinegary kick