Yeast Free Taco Salad – Candida Diet Recipe

One of my favorite fast food lunches/dinners is Wendy’s Southwest Taco Salad.  I am always full after eating this salad which comes equipped with a bed of iceberg lettuce, chopped tomatoes, cheddar cheese, tortilla chip strips, sour cream and small cup of chili.  It sounds very simplistic but I really do enjoy it.  I do prefer the taco salads at Qdoba to the ones at Wendy’s but Wendy’s is usually the more convenient option.  I know that neither of these taco salad are yeast free and are probably filled with a ton of ingredients prohibited on the candida diet and that is why have not indulged in one in quite a while.  I have however developed my own yeast free taco salad.  It is so easy to make and it taste just as good as both of the fast food ones that I mentioned.  To be honest I do miss topping the salad with sour cream but plain unsweetened yogurt is a great yeast free sour cream substitute and seems to be okay for many on the candida diet. 

I used my favorite ingredients in this recipe but there is a lot of room for experimentation here.  I encourage you to experiment with different types of beans, add corn, add peppers or any other yeast free ingredients that you would like to try so that you can this your favorite taco salad.  As for salad dressing I use yeast free creamy herb salad dressing.        

Yeast Free Taco Salad Ingredients
1 pound ground meat browned, drained and seasoned with yeast free taco seasoning mix  
1 head iceberg lettuce finely cut
12 ounces unsweetened chopped tomatoes ( I use Pomi Chopped Tomatoes which contains no citric acid)
1 can black beans (I use Nature’s Promise from Stop & Shop which are organic and contain no preservatives)
1 avocado sliced
plain unsweetened yogurt (optional)
7 ounces tortilla chips (I use Sage Valley which contain all candida friendly ingredients)

Yeast Free Taco Salad Directions
In a large bowl mix together first 5 ingredients
Top salad with yogurt and tortilla chips and serve