This Healthy Taco Salad is packed with flavor and an easy weeknight meal. It’s a great recipe for meal prep, too! Enjoy the flavors of tacos clean-eating style!
To prepare the taco meat, heat some olive oil over medium high heat in a skillet and then add diced yellow onion, minced garlic, lean ground beef, sea salt, ground black pepper, and ground cumin and stir to combine.
Cook, stirring frequently, until the meat is well-browned and the onion is tender, about 6-8 minutes.
Once cooked, remove from the heat and allow to cool.
To make the creamy cilantro lime dressing, combine plain Greek yogurt, unsweetened almond milk, freshly squeezed lime juice, chopped cilantro, minced garlic, and sea salt in a small mixing bowl and stir to combine.
To assemble the mason jar salad, pour the creamy cilantro lime dressing into the bottom of a 1 quart mason jar, followed the whole grape tomatoes, the cooled taco meat, shredded jack cheese, and mixed baby greens.
When you’re ready to serve, top just shake the contents of the mason jar out onto a bowl and then top with fresh avocado.