Taco Salad Bowls with Creamy Avocado Lime Dressing

These healthy taco salad bowls are a simple, easy-to-throw-together dinner that is full of nutritional benefits and flavor! If you are craving a refreshing spin on tacos, you’ve got to try these taco salad bowls. The creamy avocado lime dressing is delicious with the fresh salad ingredients!

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These taco salad bowls are also wonderful for entertaining. You can set up a ‘taco bar’ with the ingredients and everyone can build their own taco salad bowl.

If you need a simple lunch for each day this week: You can cook the meat, make the dressing, and chop the produce ahead of time to store in the fridge. Then assemble a fresh salad bowl for lunch each day.

A Few of the Healthy Ingredient Benefits in these Taco Salad Bowls:

Avocados: Provide healthy fatty acids, omega 3’s, folate, and lots of vitamins and minerals. They are a great source of fiber, which can help with gut-health and lowering inflammation. Avocados can also help to balance blood sugar levels. I’ve learned that it is important to pair sweets with a healthy fat to prevent your blood sugar levels from spiking, avocados are one of my favorite healthy fats for this purpose.

Romaine: This lettuce is high in nutrients and fiber. The fiber will help support gut-health. Romaine lettuce is also full of vitamins, minerals, and antioxidants. I love the crunch of romaine hearts in a salad.

Sweet Bell Peppers: Are considered one of the richest sources of vitamin C. They are also packed with other vitamins (B, K, E and A), as well as antioxidants and minerals. Along with being very nutritious and flavorful, the sweet bell peppers add a nice crunch to the taco salad bowls.

Cilantro: Is known to help detox the liver, this is especially important if our immune system is stressed. Cilantro also has lots of vitamins and minerals. It is another wonderful anti-inflammatory food to add to your meals.

How to Make the Creamy Avocado Lime Dressing:

You will need:

• 1 large ripe avocado or 2 smaller ones
• Juice of 1 large lime or 2 smaller ones
• 1/2 cup dairy free ranch dressing (I use Primal Kitchen’s Dairy-free Ranch)
• Filtered water (optional) for consistency

Instructions:

Combine the avocado, lime juice, and ranch in a small blender. Blend until smooth. Add filtered water as needed if the consistency is too thick. *I usually don’t mind it being a little thicker, it will still coat the salad really well.

How to Make the Taco Salad Bowls:

You will need:

Meat Ingredients:

• 2 lbs of ground turkey or chicken
• 1-2 tbsp avocado or olive oil
• 1 tbsp of tomato paste
• 3-4 tbsp of filtered water
• 2 tbsp taco seasoning (I’ll include my recipe down below)

Salad Ingredients:

• 1 Large head of Romaine Lettuce (or 2-3 romaine hearts) – chopped
• 2 sweet bell peppers – chopped
• 2 cups Cherry tomatoes – halved or quartered
• 2 avocados – sliced

Garnish Ingredients:

• 1 bunch of Cilantro – chopped or torn for garnish
• 1 bag of healthy tortilla chips (I use Sieté Maiz Totopos Chips – they come in sea salt, lime, or blue corn.. I love them all!)

Instructions:

Preheat a skillet on medium-high heat. Add your cooking oil of choice (More about anti-inflammatory oils here) Thoroughly cook and brown your ground turkey or chicken. Add the tomato paste, water, and taco seasoning. Stir together to coat the meat then reduce heat to keep warm.

While the meat is cooking, I like to chop and prep my produce. Chop your romaine lettuce, sweet peppers, tomatoes, and cilantro. Then slice the avocado.

To assemble your taco salad bowls, arrange the romaine lettuce, peppers, tomatoes, and sliced avocado into each bowl. Add some of the meat and drizzle a bit of the creamy avocado dressing over each bowl. Top with cilantro and crunched up chips.

Mix up your salad and enjoy!

Tips for Making the Taco Salad Bowls:

• You can make the creamy avocado lime dressing and meat ahead of time and store in the fridge for up to 5 days.

• I always recommend going with organic ingredients especially on an anti-inflammatory diet. The amount of pesticides and other harmful chemicals that saturate non-organic foods are terrible for our health.

Taco Seasoning:

I’m super cautious about what goes into the foods that I am eating. Many store bought, pre-made seasonings include harmful and unnecessary additives that can effect our health. There are many of these additives that I avoid in my anti-inflammatory diet so it is usually easier for me to just make my own seasonings.

Here is my Taco Seasoning Recipe:

• 1 tbsp Organic Chili Powder
• 1 1/2 tsp Organic Cumin
• 1/2 tsp Organic Smoked Paprika
• 1/2 tsp Organic Oregano
• 1/2 tsp Sea Salt -Finely Ground
• 1/2 tsp Organic Black Pepper
• 1/4 tsp Organic Garlic Powder
• 1/4 tsp Organic Onion Powder
• 1/4 tsp Organic Coriander

This makes just over 3 tbsp total, so you will have some leftover to store for later. I usually double or triple this recipe to fill my spice jar each time I make it.

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