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Fiesta Taco Salad-in-a-jar with Creamy Avocado + 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.