Ingredients:

  • 3 tablespoons fresh lime juice (approximately 2 limes)
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon honey or agave nectar
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt, or to taste
  • Pinch of black pepper
  • Optional: ¼ teaspoon hot sauce (e.g., Tabasco or Cholula)
  • 1 tablespoon olive oil
  • 1 lb lean ground beef (90% lean recommended)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ cup beef stock or water
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh cracked black pepper
  • 1 large head of Romaine lettuce, washed and roughly chopped
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) sweetcorn, drained
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • ½ cup grated Monterey Jack or sharp cheddar cheese
  • 2 oz tortilla chips, lightly crushed (for serving)
  • Optional Garnish: Fresh coriander/cilantro, chopped

Instructions:

  1. Prepare the Vinaigrette: In a small jar or bowl, whisk together the lime juice, honey, cumin, salt, pepper, and hot sauce (if using). Slowly drizzle in the olive oil while whisking vigorously until the dressing is slightly thickened and well combined. Set aside, allowing the flavors to marry.
  2. Cook Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Brown Beef: Add the ground beef to the pan. Break it up using a wooden spoon. Cook until the meat is fully browned, about 6-8 minutes. Important: drain off any excess rendered fat from the skillet.
  4. Toast Spices and Simmer: Return the beef to the pan. Stir in the chili powder, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, allowing the spices to ‘toast’ and become fragrant. Stir in the tomato paste until coated, then pour in the beef stock (or water). Bring to a gentle simmer and cook for 3-5 minutes, allowing the liquid to reduce slightly until the beef is richly coated and saucy. Remove from heat.
  5. Cool Beef and Assemble Base: Allow the seasoned beef to cool for 5-10 minutes. In the large salad bowl, place the chopped Romaine lettuce, black beans, sweetcorn, and halved cherry tomatoes.
  6. Dress and Serve: Pour about two-thirds of the prepared Zesty Lime Vinaigrette over the lettuce mixture. Toss gently but thoroughly until the leaves are lightly coated. Top the dressed salad with the slightly cooled seasoned beef, diced avocado, and grated cheese. Drizzle the remaining vinaigrette over the top, and garnish generously with crushed tortilla chips and fresh coriander. Serve immediately.