Avocado Taco Salad

Ingredients:

For the Taco Meat:

• 1/2 Tbsp. avocado oil

• 1lb. 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

• 11/2 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)

Cook the Taco Meat:

1. 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.

Make the Creamy Avocado Dressing:

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

Assemble the Salad:

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

Nutrition Facts

4 servings servings per recipe

Serving Size

1 serving (519g)

Amount Per Serving

Calories 530

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