Fiesta Taco Salad-in-a-jar with Creamy Avocado Plus Cilantro Dressing

Fiesta Taco Salad-in-a-jar with Creamy Avocado Plus Cilantro Dressing Ingredients For the Homemade Creamy Avocado + Cilantro Dressin...


Fiesta Taco Salad-in-a-jar with Creamy Avocado Plus Cilantro Dressing

Ingredients
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

Instructions
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.
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Recipe Blogs: Fiesta Taco Salad-in-a-jar with Creamy Avocado Plus Cilantro Dressing
Fiesta Taco Salad-in-a-jar with Creamy Avocado Plus Cilantro Dressing
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