Make the Cilantro Lime Dressing:

• In a blender or food processor, combine the avocado, cilantro, lime juice, olive oil, and water.
• Blend until smooth and creamy, adding more water as needed to reach a pourable consistency.
• Season with salt and pepper to taste. Set aside.

Cook the Taco Meat:

• Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, stirring often, until the beef is browned and cooked through (about 6-8 minutes).
• Stir in the taco seasoning, ensuring the meat is evenly coated.
• Pour in the lime juice and stir to combine. Let the mixture simmer for a few more minutes until the flavors meld together. Set aside.

Toast the Corn:

• In a separate skillet, melt the butter over medium-high heat.
• Add the corn and cook, stirring occasionally, until the kernels are lightly browned (about 5 minutes).
• Sprinkle with sea salt and set aside.

Assemble the Salad:

• In a large bowl, combine the chopped lettuce, halved tomatoes, red onion, cilantro, and half of the cilantro lime dressing. Toss to coat evenly.
• Top with shredded cheese, diced avocado, and toasted corn.
• If desired, add the taco meat on top of the salad.
• Drizzle the remaining dressing over the salad, or serve on the side.

Optional Serving Suggestion (Individual Portions):

• For individual servings, place the salad mix (lettuce, tomatoes, onion, cilantro, cheese) in separate bowls.
• Offer guests a variety of toppings (sour cream, tortilla chips, salsa, guacamole, extra cilantro) so they can customize their salads.
• Add taco meat and toasted corn on top and drizzle with cilantro lime dressing.

Prepare the Candied Pecans:

• In a small skillet, melt 1 tablespoon of butter over medium heat. Add the pecans, brown sugar, cinnamon (if using), and a pinch of salt.
• Stir to coat the pecans evenly, and cook for about 5-7 minutes, stirring frequently. The sugar will melt and caramelize around the pecans, giving them a golden, crunchy coating.
• Once the pecans are done, remove them from the heat and spread them out on a piece of parchment paper to cool. The pecans will harden as they cool.

Make the Sweet & Creamy Poppyseed Dressing: Our Recipe

Assemble the Salad:

• In a large salad bowl, toss together the mixed greens, sliced strawberries, halved cherry tomatoes, and thinly sliced red onion (if using).
• Add the crumbled blue cheese on top of the salad. The creamy, tangy blue cheese will complement the sweetness of the strawberries and the richness of the creamy dressing.

Add the Dressing:

• Drizzle the Sweet & Creamy Poppyseed Dressing over the salad. Start with a few tablespoons and toss gently, adding more as needed to coat the salad evenly.

Garnish and Serve:

• Sprinkle the candied pecans over the top of the salad for a sweet, crunchy contrast that pairs beautifully with the creamy dressing and fresh fruit.
• Garnish with a few torn fresh basil leaves for an aromatic touch.
• Serve immediately, and enjoy the refreshing, indulgent flavors of this delightful salad!

• Gather all your salad dressing ingredients
• Mix dressing combined the dressings components in a small bowl or glass jar with a lid whisker shake until thoroughly mixed, and set aside
• Prepare salad ingredients, sliced peaches, cherry tomatoes, and red onion
• Combine salad ingredients, place the slice peaches, cherry tomatoes, shallots, feta cheese, basil, and mint into a large bowl
• Dress, the salad drizzle the prepared dressing over the salad ingredients in the bowl
• Toss salad gently until all ingredients are evenly coated with dressing
• Add salt and pepper to taste
• Served promptly or chill salad in refrigerator for up to 45 minutes before serving