Ingredients

The following ingredients have 7 Servings
  • For the Homemade Creamy Avocado + Cilantro Dressing:
  • 1 medium ripe avocado 
  • 1/4 cup fresh cilantro leaves, chopped 
  • 1/4 cup plain Greek yogurt
  • 1 Tbsp fresh lime juice 
  • 3 Tbsps extra virgin olive oil 
  • 1 clove fresh garlic, peeled
  • 1/4 tsp sea salt 
  • 1/4 tsp freshly ground black pepper 
  • 1/4 cup cold water
  • For the Grass Fed Beef or Ground Turkey and Black Bean Filling:
  • 15 ounces black beans, rinsed and drained if using canned 
  • 1 lb ground grass-fed beef, or turkey, browned, and well seasoned with the following:
  • 1/2 Tbsp cumin
  • 1/2 tsp each of chili powder, onion powder, granulated garlic, paprika, and turmeric. 
  • Add sea salt and fresh black pepper if desired.
  • Adjust to taste I always add more seasonings at the end if desired.
  • For the Roasted Corn:
  • 1 tbsp avocado or olive oil 
  • 1/2 diced green bell pepper
  • 1/2 diced red bell pepper
  • 4-6 ounces diced, roasted green chilies
  • 2 corn cobs  or 1 cup frozen corn

Instruction

  • From the Bottom of the jar, going up:
  • 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
  • 6-8 grape tomatoes 
  • 1/3 cup of seasoned ground turkey and black bean (directions below)
  • 3 Tbsps fresh roasted corn, peppers, and green chile mixture
  • 6 halved black olives 
  • 3 Tbsps of fresh diced red, yellow & orange baby bell peppers 
  • 1 Tbsp grated all-natural cheddar cheese
  • 2 good handfuls of torn green lettuce leaves at the very top
  • Dressing Instructions:
  • Place all your dressing ingredients into a food processor or high-speed blender.
  • Process until smooth, stopping to scrape down the sides.
  • Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.
  • Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.
  • Filling Instructions:
  • Makes enough for 6-8 salad jars
  • Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.
  • Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper saute for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies.
  • Saute all together for 3-4 minutes on a med-high heat...don't over roast this mixture, you want it firm.
  • Assemble your salad jars in the order first mentioned above.
  • These stay well for 3-4 days, sealed well in the refrigerator.