In a large skillet over medium heat, add beef, onion and garlic; cook for 5 minutes or until beef has browned.
Stir in next 4 ingredients (cumin through cilantro); cook for 5 minutes or until beef is cooked through.
In a large bowl, layer the lettuce, beef mixture, sliced avocado and radishes.
Prepare Pico de Gallo: In a small bowl, combine remaining ingredients (tomato through thyme); pour over salad then toss and serve.
Notes
SERVING SUGGESTION: Cucumber and Jicama Slaw – Cut cucumber and jicama into matchsticks. Place in a bowl then drizzle with a little rice vinegar, lime juice, extra virgin olive oil, salt and pepper; toss well and serve.NUTRITION: 428 Calories; 32g Fat (65.7% calories from fat); 23g Protein; 14g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.