Prep the produce: Rinse and chop the lettuce. Halve the cherry tomatoes. Dice the red onion. Chop the cilantro. If using jalapeño, mince it and remove seeds for less heat.

Make the creamy avocado dressing: In a medium bowl, mash the avocados with lime juice, olive oil, garlic, cumin, chili powder, and smoked paprika. Stir in Greek yogurt or sour cream if using. Season with salt and pepper. Add a splash of water if you want it looser.

Taste and adjust: Add more lime for brightness, salt for balance, or chili powder for warmth. The dressing should taste zesty and well-seasoned.

Cook your protein (if using): For ground beef or turkey, brown in a skillet over medium heat with a pinch of salt, pepper, cumin, and chili powder. For chicken, season and grill or pan-sear, then slice. For tofu/tempeh, cube, season, and sauté until crisp at the edges.

Assemble the base: In a large bowl, add the lettuce, black beans, corn, tomatoes, red onion, cilantro, and jalapeño.

Toss with dressing: Spoon the avocado dressing over the salad and toss gently until everything is lightly coated.

Add toppings: Fold in shredded cheese if using. Add the protein on top or mix it in. Finish with crushed tortilla chips or strips for crunch.

Serve: Taste once more and add a squeeze of lime or a pinch of salt if needed. Serve right away so the chips stay crisp.