As the sun has been showing its face more regularly and the temperatures are slowly climbing, lighter fare seems more appetizing. This dish is a take on the traditional taco salad but without the animal products and fried corn tortilla taco shell. There’s not a separate dressing as the lime juice provides some acidity and the avocado lends a good bit of creaminess. If you want something a little more substantial, feel free to add some black or pinto beans to the salad. You can find this recipe by Courtney West over on the Loam Agronomics site.