1. For the dressing: In a food processor, finely chop together shallot, jalepeno, garlic, sugar, cumin, cilantro and salt. Add lime juice and oil and blend until emulsified. Set aside.
2. Saute the onion and chile powder in a large skillet until starting to brown. Stir in garlic and cook 30 sec. Add the beef and cook until browned lightly. Stir in tomato sauce and allow flavors to meld and sauce to thicken, 2 minutes. Season with salt and pepper to taste. Set aside and allow to cool to RT.
3. Brown zucchini in another skillet over high heat, allowing the cubes to color but not get mushy. Toss with corn, black beans, and some of the vinaigrette.
4. Assemble the salad: Toss lettuce with vinaigrette to taste. Portion beef, zucchini salad, tomatoes, avocado and cheese on top. Enjoy!
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|Serving Size: 1 Serving (862g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 662 (65%)|
|Amt Per Serving||% DV|
|Total Fat 73.5g||98 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 43.4g|
|Polyunsanturated Fat 7g|
|Cholesterol 109.7mg||34 %|
|Sodium 648.1mg||22 %|
|Potassium 2156mg||57 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 36g|
|Protein 44.2g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1014
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