Taco Salad-in-a-jar

 

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

The ULTIMATE in grab-n-go meals for your week ahead!

These salad jars are stacked with flavors, textures, and energy boosting nutrients!

This recipe requires a bit more prep and ingredients…but it’s SO worth it!

ngredients

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:

1. 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
2. 6-8 grape tomatoes 
3. 1/3 cup of seasoned ground turkey and black bean (directions below)
4. 3 Tbsps fresh roasted corn, peppers, and green chile mixture
5. 6 halved black olives 
6. 3 Tbsps of fresh diced red, yellow & orange baby bell peppers 
7. 1 Tbsp grated all-natural cheddar cheese
8. 2 good handfuls of torn green lettuce leaves at the very top

Dressing Instructions:

1. Place all your dressing ingredients into a food processor or high-speed blender.
2. Process until smooth, stopping to scrape down the sides.
3. Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.
4. 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

1. Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.
2. 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.
3. Saute all together for 3-4 minutes on a med-high heat...don't over roast this mixture, you want it firm.
4. Assemble your salad jars in the order first mentioned above.
5. These stay well for 3-4 days, sealed well in the refrigerator.