In a large skillet, brown 1 pound of ground beef or turkey over medium heat for about 5-7 minutes, breaking it apart until fully cooked. Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, and ½ cup of mild salsa, cooking for an additional 2-3 minutes.

While the meat is cooking, chop 4 cups of romaine lettuce, slice 1 cup of cherry tomatoes, and slice ½ a red onion. Char 1 cup of sweet corn in a separate pan for 3-5 minutes until browned. Cut 2 ripe avocados into bite-sized pieces.

In a large mixing bowl, combine the cooked beef mixture with the chopped lettuce, diced tomatoes, charred corn, rinsed black beans, and sliced onions. Gently toss until evenly distributed.

For the Cilantro Lime Dressing, blend ½ cup of fresh cilantro, the juice of 2 limes, 1/3 cup of olive oil, and a pinch of salt until smooth. Adjust seasoning as necessary.

To serve, drizzle the dressing over the salad and toss or arrange ingredients decoratively with dressing on the side. Sprinkle with crushed tortilla chips for crunch.

Garnish with ½ cup of shredded cheese and sunflower seeds. Serve immediately to enjoy the mix of textures and flavors.