Taco Salad with Lime Vinegar Dressing

Ingredients

• 1 pound lean ground beef
• 0.75 cups water
• 1 packet taco seasoning mix , 1 ounce
• 1 head romaine lettuce , chopped
• 1 can kidney beans , 15 ounce
• 1 basket grape tomatoes , 10 ounce
• 1 avocado , pitted and sliced
• 0.5 cups chopped carrots , or to taste
• 0.5 cups chopped green bell pepper , or to taste
• 0.5 cups chopped celery , or to taste
• 0.25 cups shredded Cheddar cheese , Optional
• 0.25 cups lime juice
• 3 tablespoons honey
• 2 tablespoons champagne vinegar
• 2 tablespoons chopped fresh cilantro , Optional
• 2 tablespoons Dijon mustard
• 3 cloves garlic , minced
• salt and ground black pepper to taste

Instructions

1. 1

   Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.

2. 2

   Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.

3. 3

   Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.