Southwest Beef Taco Salad

Ingredients

• 4 oz (115 g) lean ground beef
• 1/2 tsp smoked paprika
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 2 cups (90 g) chopped romaine lettuce
• 1/4 avocado, diced (35 g)
• 1/4 cup (40 g) black beans, rinsed
• 1/4 cup (35 g) corn kernels
• 1/2 cup (75 g) cherry tomatoes, halved
• 1 tbsp (10 g) red onion, diced
• 1 tbsp (5 g) chopped cilantro
• 2 tbsp (30 g) unsweetened coconut yogurt
• 1 tbsp (15 ml) lime juice

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Method

1. Heat a dry skillet over medium-high heat. Add the beef with the paprika, salt, and pepper and cook for 5–6 minutes, breaking it up, until browned and 165°F (74°C). Lean beef needs no extra oil.
2. Add the romaine, avocado, black beans, corn, tomatoes, red onion, and cilantro to a bowl.
3. Whisk the yogurt with the lime juice and a pinch of salt.
4. Top the salad with the warm beef and drizzle with the creamy lime dressing.