Ingredients

The following ingredients have 4 Servings
  • 1 tbsp. olive oil
  • 1/2 yellow onion, (diced)
  • 2 cloves garlic, (minced)
  • 1 lb. lean ground beef
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. cumin
  • 1 cup grape tomatoes, (whole)
  • 1 cup taco meat, (cooled (see recipe above))
  • 1/4 cup jack cheese, (shredded)
  • 1 cup mixed baby greens
  • 1/2 avocado, (diced (optional, when serving))
  • 1/4 cup plain greek yogurt
  • 2 tbsp. unsweetened almond milk
  • 2 tsp. lime juice
  • 1 tbsp. cilantro, (minced)
  • 1 clove garlic, (minced)
  • 1/4 tsp. sea salt

Instruction

  • To prepare the taco meat, heat some olive oil over medium high heat in a skillet and then add diced yellow onion, minced garlic, lean ground beef, sea salt, ground black pepper, and ground cumin and stir to combine.
  • Cook, stirring frequently, until the meat is well-browned and the onion is tender, about 6-8 minutes.
  • Once cooked, remove from the heat and allow to cool.
  • To make the creamy cilantro lime dressing, combine plain Greek yogurt, unsweetened almond milk, freshly squeezed lime juice, chopped cilantro, minced garlic, and sea salt in a small mixing bowl and stir to combine.
  • To assemble the mason jar salad, pour the creamy cilantro lime dressing into the bottom of a 1 quart mason jar, followed the whole grape tomatoes, the cooled taco meat, shredded jack cheese, and mixed baby greens.
  • When you’re ready to serve, top just shake the contents of the mason jar out onto a bowl and then top with fresh avocado.