Ingredients:
- 1.5 lbs lean ground beef, turkey, or bison
- 3 tablespoons homemade taco seasoning
- 8 cups chopped romaine lettuce
- 1 large avocado, diced
- 1 cup homemade pico de gallo
- 1/2 cup freshly shredded cheese
- 1 lime, cut into wedges for serving
- Fresh cilantro leaves for garnish
For the Dressing:
- 1/2 cup Greek yogurt
- Juice and zest of 1 large lime
- 2 tablespoons water (to thin)
- 2 tablespoons avocado oil or extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- A handful of fresh cilantro leaves
Instructions:
1. Cook the Meat:
- Heat a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon until no longer pink. Drain excess grease if necessary.
- Sprinkle with taco seasoning and continue to cook until fully cooked. Set aside to cool.
2. Prepare the Bowls:
- Chop the romaine lettuce and avocado. Divide them equally among 4 bowls.
- Evenly distribute the cooked taco meat, pico de gallo, and shredded cheese among the bowls.
- Season with sea salt and pepper to taste.
3. Make the Dressing:
- In a small food processor, combine Greek yogurt, lime juice and zest, water, oil, garlic powder, sea salt, pepper, and fresh cilantro. Process until smooth.
- Drizzle the dressing evenly over the salad bowls as desired.
4. Serve and Store:
- Garnish with lime wedges and fresh cilantro leaves.
- For meal prep, store the salad bowls in sealed containers in the fridge for up to 4 days. Add the dressing and avocado right before serving.
Enjoy!