Avocado Taco Salad

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Servings:

• Recipe serving size: 1 salad (2 cups lettuce, 4 oz beef, and ¼ of each of the toppings and dressing)
• Number of servings: Adjust Reset

Ingredients:

• For the Taco Meat:

• 1/2 Tbsp. avocado oil
• 1 lb. ground lean beef, turkey, or plant-based ground beef
• 2 Tbsp. low-sodium taco seasoning
• 1/4 cup water

• Creamy Avocado Dressing:

• 1 ripe, fresh avocado, halved, pitted, and peeled
• 1/2 cup fresh cilantro
• 1/3 cup plain, non-fat Greek yogurt
• 1/3 cup water
• Juice from 1 lime
• 2 cloves garlic
• 1 Tbsp. apple cider vinegar
• 1/4 tsp salt

• For the Salad:

• 8 cups Romaine lettuce leaves, chopped
• 1 1/2 cups cherry tomatoes, cut in half
• 1 cup black beans
• 1 cup fresh or frozen sweet corn (thawed if frozen)
• 1/2 cup sliced green onion
• 1 cup crushed tortilla chips
• 1 ripe, fresh avocado, halved, pitted, peeled, and diced
• Fresh cilantro (for garnish)

Instructions:

1. Cook the Taco Meat:

2. Heat a medium skillet over medium high heat. Add the avocado oil and heat for one minute. Add ground meat and cook for 12-15 minutes until browned. Once the meat has cooked, stir in your taco seasoning and water and then set aside.

1. Make the Creamy Avocado Dressing:

2. Add all of the dressing ingredients in a small blender. Blend until smooth. If too thick, add more water a tablespoon at a time.

1. Assemble the Salad:

2. Evenly divide the romaine, toppings, cooked taco meat, and dressing between 4 salads.

Notes & Tips:

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