{New} Fiesta Taco Salad-in-a-Jar with Creamy Avocado + Cilantro Dressing { Basi…


{New} Fiesta Taco Salad-in-a-Jar with Creamy Avocado + Cilantro Dressing ?
{ Basically the ULTIMATE in grab-n-go meals for the week! These are stacked with flavors, textures, and energy boosting nutrients! This recipe requires a bit more prep and ingredients…but it’s so worth it! Read recipe to the end before planning out your jars!
The avocado dressing and grass fed beef instructions will make enough to assemble 6-8 jars. The single serving jar quantities, and “stacking” order is listed directly below.
8 layers, listed from bottom of the jar to the top:

From the Bottom of the jar, going up:
2-3 Tbsps creamy avocado + cilantro dressing in 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

For the homemeade creamy avocado + cilantro dressing:
1/4 cup extra virgin olive or avocado oil
2 med peeled, ripe avocados
1/4 cup Greek yogurt
2 fresh limes, juiced
1/3 cup fresh chopped cilantro leaves
2 tsp cumin
1/4 tsp chili powder
1/4 tsp onion powder
1/4 tsp sea salt
Add all dressing ingredients to the blender and blend until creamy. Makes 6-8 servings of dressing.

For 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. Remove cooked, and seasoned meat mixture from pan, place in a bowl add black beans. Makes enough for 6-8 salad jars.

For the roasted corn mixture:
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 (continues in comments)




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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