I had a massive craving today.

And you know me and my cravings- when I want it, nothing else will do.

Today, I was actually sitting at my desk and daydreaming about a Chipotle salad.

Yes, yes, I know. Still on the salad kick.

But a Chipotle salad is so much more than a salad. It’s – it’s a deconstructed taco!

And if you’ve been reading, you know how much I love to make deconstructed things! (See here for deconstructed spicy tuna roll salad.)

I just read that back. Make deconstructed things. Can one make something that is deconstructed? Isn’t the thing which is deconstructed inherently unmade?

Pardon my philosophical ramblings. Chalk it up to the hunger!

So what was it exactly about a Chipotle salad that I was craving? Breaking it down to its parts, it’s the crisp and crunchy lettuce with the creamy black beans and the fatty avocado. And the sour cream. And the tomatoes. And the citrus.

I got this.

Ready?

We’re going to make a deconstructed taco salad.

You will need

• corn (fresh or from the can)
• black beans (I used from the can, rinsed and drained)
• scallions
• tomatoes
• avocado
• romaine lettuce
• chorizo
• olive oil
• juice from one lime
• salt
• pepper

In a large bowl, drizzle the olive oil and squeeze in the lime juice. Add salt and pepper to taste and the chopped scallions. Whisk.

Now add in the corn, the black beans, and the tomatoes.

I actually, in all honesty, threw it all in a Tupperware, so instead of mixing, I put the lid on and shook it all up. But that’s our little secret.

Make a bed of romaine in each bowl.

Top with the veggie mix.

Next, dice up the avocado and add to the top.

I don’t put the avocado in with the other veggies because it is delicate and you don’t want it to bruise or get all broken up.

Pop the salads in the fridge for a bit.

Meanwhile, chop up the chorizo and toss it in a frying pan. Cook over medium until nice and warm and slightly crispy.

When the chorizo is done, remove the salads from the fridge and top them with the warm chorizo. Warm and cold gives you the making of the perfect salad.

For an extra flourish top with Greek yogurt mixed with some lime juice. You can use sour cream, but this is a healthier option.

You can also grate some moneterey jack cheese over top and let the heat of the chorizo melt it slightly.

On the side, what Mexican salad would be complete without nachos?

The cheater’s way?

Pile some chips on a microwave safe plate.

Top with grated cheese.

Microwave on high for 10-15 seconds.

And Ole!

A deconstructed taco salad with a side of nachos.

Not quite Chipotle, but good enough to satisfy the craving.