In a large frying pan, heat 1 Tbs of olive oil over medium heat. Add the slice yellow onion, red pepper, and orange pepper to the pan. Cook for 15 minutes, mixing every so often. The onions and bell peppers should be roasted by this point.

Take out 4 plates or containers and put about 1-1.5 cups of mixed salad onto each plate.

Then top each salad with 1/4 cup of shredded carrots per plate, 8 cherry tomatoes per plate, 1/4 of the sliced avocado per plate, 1/4 of the roasted onion and bell peppers per plate and 5 Paleo Chicken Taco Meatballs per plate. (Instructions are for 4 servings/plates of this salad)

Then make the dressing by putting 1 avocado, 4 Tbs of apple cider vinegar, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1 tsp mustard, 1/4 tsp salt, and 1/4 tsp ground black pepper into a blender or food processor and mix until smooth.

Top each salad/plate with some of the dressing.

Serves 4.