The Healthier Side of a Taco Salad

The Healthier Side of a Taco Salad

Ingredients

for the taco meat:
• 1 teaspoon grapeseed or canola oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 can black beans, rinsed and drained
• 1/4 cup water
• for the salad
mixed green lettuce:
• 3 tomatoes
• 2 small zucchini
• 2 avacados
• 1 red bell pepper
• 1 cup shredded monteray jack cheese
• lime slices
• cilantro lime salad dressing
for the salad dressing:
• 1/4 cup grapeseed or canola oil
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• pinch of salt and pepper

Instructions

For the Taco Meat:
1. Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes. Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes. In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir. Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
2. While the meat is simmering, dice all of your vegetables in bite-sized portions.
For the salad dressing:
3. Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
4. To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.

courtesy of:

insockmonkeyslippers.com