Healthy Taco Salad
Is there anything better or easier than a Taco Salad for dinner?! Fresh crisp romaine lettuce is topped with delicious grass-fed ground beef and our dreamy dairy-free green sauce. Double the green sauce recipe and use it during your week on seafood or even as a dip with some fresh-cut veggies as a snack.
Ingredients
Taco Meat:
- 1 tbsp avocado oil
- 1 lb organic grass-fed ground beef
- 1/2 onion small diced
- 1 cup organic black beans washed and drained
- 1 pkg Siete taco seasoning
Green Sauce:
- 1 5-oz container Culina Yogurt, plain and simple
- 1 tbsp lime juice
- 1 clove garlic
- 1/2 avocado
- 1/4 cup avocado oil
- 1 tsp kosher salt
- 2 tbsp water
- 1/2 bunch of cilantro finely chopped
Salad:
- 2 hearts of organic romaine washed, dried, and chopped
- cherry tomatoes sliced in halves
- fresh corn kernels
- green onions sliced
- fresh cilantro leaves
- pickled jalapeños
- avocado slices
Optional:
- crumbled queso fresco
Instructions
- In a large sauté pan, heat the avocado oil over medium-high heat. Add in your ground beef and use a spoon to break it apart. Add in the diced onion and continue to cook until the meat is just about cooked and there is no more pink. Add in the black beans and taco seasoning. Stir everything in the pan to make sure the seasoning has been evenly distributed and all the meat is coated in seasoning. This whole cooking should take about 10 minutes.
- To make the green sauce, combine everything in a blender and puree until smooth.
- To assemble the salad, place all of the lettuce and vegetables in a large bowl or distribute them between plates. Top with ground beef and the green sauce.
- Garnish with pickled jalapeños, fresh avocado, and queso fresco if you're not on whole 30.