Taco Salad with Creamy Avocado Dressing

For the salad

2-3 cups shredded romaine lettuce
1/4 cup red onion, diced
3 tbsp sliced black olives
3 green onions, chopped
8 oz. ground beef
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp paprika
Salt and pepper, to taste

For the dressing

1/2 avocado, pit removed
2 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
1 tsp fresh cilantro, chopped
1 tbsp water
Pinch of salt

To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.
Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.


Posted on July 21, 2015, in Beef, Dressings and Marinades, Low Carb, Paleo, Phase 3, Recipes, Sugar detox. Bookmark the permalink. Comments Off on Taco Salad with Creamy Avocado Dressing.

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