Skinny Taco Salad with Avocado Cilantro Dressing

Serving Size: 2
Prep Time:
Total Time:

The thing I love about this salad is that it packs a ton of flavor and is super vibrant with color, something that is always welcome during winter.


  • 1 Pound lean ground beef
  • 2 Tbsp taco seasoning (recipe below)
  • 1 head green leaf lettuce, washed and chopped
  • 6 Ounce black olives, drained
  • 2 tomatoes, diced
  • 1 cup cooked corn kernels
  • 2 avocados, diced
  1. In a skillet over medium high heat, add ground beef and taco season. Cook until meat is brown. Drain grease if necessary.
  2. To prepare salad, start with a bed of lettuce and in rows top with black olives, tomatoes, corn and avocado. You can also toss it all together.
  3. Top with avocado cilantro dressing and serve immediately.

taco seasoning

  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.25 tsp crushed red pepper flakes
  • 0.5 tsp oregano
  • 1 tsp garlic powder
  • 1 Tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  1. Combine all ingredients into a bowl and mix together. Store in air-tight container for up to 12 weeks.

avocado cilantro dressing

  • 0.5 large ripe avocado, or 1 small avocado
  • 1 cup chopped cilantro
  • 0.25 cup fresh lime juice
  • 0.33 cup extra virgin olive oil
  • 0.25 tsp salt
  • 0.25 tsp cumin
  • 4 Tbsp water
  1. In a blender or food processor combine the avocado, cilantro, fresh lime juice, salt and cumin. Blend until a smooth consistency.
  2. While food processor or blender is running, drizzle in olive oil.
  3. Check consistency, if needed add 2-4 tablespoons of water to thin.

For the full post, visit A Happy Food Dance.