1/4 cup fresh cilantro leaves
1/2 small jalapeño, seeded
3 Tbsp.fresh lime juice
1 Tbsp. white wine vinegar
1/2 tsp. sea salt
1/2 cup extra virgin olive oil
2 cups Beef Tacos filling (recipe attached), warmed
2 heads romaine lettuce, torn into bite-size pieces
2 medium carrots, peeled and shaved with a vegetable peeler
1 tomato, diced
2 radishes, thinly sliced
Dressing: In a blender or small food processor, puree the avocado, cilantro, jalapeño, lime juice, vinegar and salt. With the blender running, slowly drizzle in the olive oil.
Salad: In a large bowl, mix together the salad ingredients and drizzle with the desired amount of dressing.
Recipe from: Against all Grain by Danielle Walker