Start by making the blender salsa by combining quartered Roma tomatoes, chopped white onion, fresh cilantro, minced garlic, and sliced jalapeños in a high-speed blender. Blend until smooth and vibrant.

In a medium saucepan, heat 1 tablespoon of avocado oil over medium heat until shimmering. Pour in the blended salsa, along with a sprinkle of kosher salt, oregano, and black pepper. Let it simmer for about 15 minutes.

In a separate skillet, heat another tablespoon of avocado oil over medium-high heat. Add 1 pound of ground beef and sprinkle in your chosen spices—chili powder, cumin, and paprika. Cook for 5-7 minutes until no pink remains.

While the beef cooks, prepare the creamy dressing by mixing equal parts of the cooked salsa and Greek or dairy-free yogurt in a small bowl.

Assemble the salad in a large bowl by combining chopped romaine hearts, halved cherry tomatoes, and the cooked ground beef, then drizzle the salsa-yogurt dressing over the top.

Garnish with sliced avocados, chopped green onions, shredded cheese, and additional fresh cilantro before serving.