Mexican Taco Salad with Avocado Dressing

Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 1 large avocado pitted and peeled
  • 1 large lime juiced
  • 1 clove garlic minced
  • 1 tablespoon minced cilantro
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper to taste
  • 6 cups roughly chopped Romaine lettuce
  • 1/2 small red onion diced
  • 1/4 cup chopped black olives


  • Melt the coconut oil in a large skillet over medium-high heat until hot.
  • Add ground beef and seasonings (chili powder through ground cumin); cook for 3 to 5 minutes or until ground beef is browned and no longer pink; set aside.
  • Prepare dressing: In a blender, place next 6 ingredients (avocado through black pepper); process until smooth.
  • In a large bowl, toss together lettuce, onion and olives. Add ground beef mixture and dressing; toss again to combine well.


SERVING SUGGESTION: A relish tray of carrot, celery and jicama sticks, cucumber spears and grape tomatoes. NUTRITION: per serving: 452 Calories; 35g Fat; 25g Protein; 12g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 227mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat. Points: 12
Tried this recipe?Let us know how it was!