(skinny taco salad with avocado cilantro dressing

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1/2 Avocado, large ripe
  • 2 Avocados
  • 1 cup Cilantro
  • 1 cup Corn, cooked kernels
  • 1 tsp Garlic powder
  • 1 head Leaf lettuce, green
  • 1/2 tsp Oregano
  • 2 Tomatoes

• Condiments

  • 6 oz Black olives
  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Paprika, smoked
  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt
  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1/4 tsp Cumin

• Liquids

  • 2 tbsp Water

Found on ahappyfooddance.com

Ingredients

• 1 pound lean ground beef
• 2 tablespoons taco seasoning (recipe below)
• 1 head green leaf lettuce, washed and chopped
• 6 ounces black olives, drained
• 2 tomatoes, diced
• 1 cup cooked corn kernels
• 2 avocados, diced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes
• ½ large ripe avocado, or 1 small avocado
• 1 cup chopped cilantro
• ¼ cup fresh lime juice
• ⅓ cup extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon cumin
• 2-4 tablespoons water

Directions

• In a skillet over medium high heat, add ground beef and taco season. Cook until meat is brown. Drain grease if necessary.
• To prepare salad, start with a bed of lettuce and in rows top with black olives, tomatoes, corn and avocado. You can also toss it all together.
• Top with avocado cilantro dressing and serve immediately.
• Combine all ingredients into a bowl and mix together. Store in air-tight container for up to 12 weeks.
• In a blender or food processor combine the avocado, cilantro, fresh lime juice, salt and cumin. Blend until a smooth consistency.
• While food processor or blender is running, drizzle in olive oil.
• Check consistency, if needed add 2-4 tablespoons of water to thin.