Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground meat (like beef, chicken, or bison)
  • 2 tablespoons taco seasoning
  • 8 cups romaine or iceberg lettuce (chopped)
  • 1 1/2 cups tomatoes (chopped)
  • 2 avocados (peeled and seeded)
  • juice of 1-2 limes (divided)
  • 1/3 cup red onion (chopped, divided)
  • cilantro (chopped, divided)
  • 1/2 cup mayonnaise (See Note for Whole30)
  • 1/2 lime (juiced)
  • 2 tablespoons cilantro leaves
  • 2 tablespoons unsweetened plain almond milk (to thin, See Note for Whole30)
  • fresh cilantro (chopped)
  • sliced black olives
  • fresh jalapenos (sliced, or pickled jalapenos slices)

Instruction

  • Make the ground meat: Heat a large skillet over medium heat. Add ground meat and sprinkle taco seasoning over. Brown completely, crumbling with a wooden or metal spatula to incorporate seasoning.
  • Make the guacamole: Mash the avocados with the juice of 1 lime and salt to taste. Add in half the red onion and cilantro if desired. Stir.
  • Make the pico de gallo: Toss the tomatoes with juice of 1/2-1 lime, salt, the remaining red onion, and a pinch of cilantro, if desired.
  • Make the dressing: Combine all ingredients and whisk. Add more almond milk to reach desired consistency, if needed.
  • Assemble the salad: Divide lettuce evenly between four bowls then top with ground meat, then guacamole and pico de gallo. Garnish with additional toppings as desired then drizzle with cilantro-lime ranch.