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Rachel Taco Salad Bowls with Creamy Cilantro-Lime Dressing Ingredients 1-1/2 lbs lean ground beef, turkey, or bison 3 Tbsps homemade taco seasoning 8 cups chopped romaine lettuce 1 large avocado, diced 1 cup homemade pico de gallo 1/2 cup freshly shredded cheese 1 lime, cut into wedges to serve fresh cilantro leaves, to serve For the Dressing: 1/2 cup Greek yogurt juice and zest of 1 large lime 2 Tbsps water, to thin it up 2 Tbsps avocado oil or extra virgin olive oil 1 tsp garlic powder 1 tsp sea salt 1/2 tsp freshly ground pepper a handful of fresh cilantro leaves Instructions Heat a large skillet over medium-high heat

White denim Jeans are always on my Paris packing list, but in the warmer months I like to switch things up with white or ecru denim for a fresh look

Step 4: Gently mix in fresh herbs, like dill and mint

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