During midterm season, fitness and cooking become less of a priority, and fattening comfort food creeps its way into your diet. 

Getting out of the second semester slump isn’t easy, and going cold turkey on junk food will just lead to a late-night binge. Instead, this taco salad has all of the great tastes of your 2 a.m. run to Taco Bell without the greasy aftermath. 

With fresh citrusy flavours and the creamy decadence of an avocado dressing, you can’t go wrong with this one. I prepared mine in a mason jar, the perfect salad to-go tool. Yes, it looks cute but there’s an added perk. By layering your salad with the dressing at the bottom and lettuce at the top you’ll save yourself from a soggy nightmare at lunchtime. 

Ingredients

Dressing 

• 1 tbsp. apple cider vinegar 
• Juice from 1 grapefruit (squeeze into a small bowl)
• ½ cup cilantro
• ¼ cup greek yogurt
• 1 tbsp. agave nectar (or 2 tbsp. honey)
• ¼ avocado 

Salad 

• ¼ cucumber 
• ½ cup of black beans 
• 5 cherry tomatoes 
• ¼ cup corn 
• 2 cups of lettuce 
• ¼ avocado 
• 2 tbsp. cheese — I used cheddar

Recipe

Dressing

• Add all ingredients to food processor or blender and mix until smooth.

Salad

• Layer ingredients in mason jar or container. 
• Make sure the dressing is at the bottom.
• Put tomatoes directly above dressing followed by cucumbers.
• Make sure lettuce is at the top.
• Layer the other vegetables and ingredients as desired  and enjoy!