1 pound lean ground beef (85% to 89% lean)
1 tablespoon chilli powder
Salt and pepper, to taste
8 green onions, chopped with white and green parts separated
1 head romaine lettuce, chopped
1 medium tomato, chopped
1 avocado, diced
1 4-ounce can sliced olives
1 1/2 cups grated fat-free cheese, cheddar, Monterey Jack, or a combination
1/2 cup fat-free Greek or plain yogurt
1/2 cup salsa
Cook beef in a skillet with chili powder, the white part of onions, and salt and pepper. Once cooked, cover the pan if you prefer the beef warm when added to the salad; if you'd like it chilled, place it in the refrigerator until ready to assemble the salad.
In a large salad bowl, mix the lettuce, tomato, avocado, green onion, and olives if using. Add the meat and cheese and gently toss them together—top with dollops of yogurt and salsa, or place in serving bowls to pass at the table.