Combine all avocado, first measure of olive oil, lime zest, lime juice, and garlic cloves in a blender. Process until smooth.
Add cilantro and water. Blend until smooth. Taste for seasoning to see if dressing needs more salt and pepper. Cover and refrigerate dressing until ready to use.
In a skillet, combine oil, beef, cumin, paprika, chili powder, oregano, salt and black pepper. Cook over medium-high heat until cooked through and no longer pink.
While meat is browning, drain and rinse beans.
Add beans to skillet when meat is cooked through, stirring until combined. Cook bean mixture until beans are heated through, then turn off heat.
If you have not done so, cut up lettuce, bell peppers, shallots, tomato, and olives.
To assemble salad, make layers of lettuce, pepper, onion, tomato, bean and beef mixture, and olives. Top salad with avocado dressing and garnish with additional chopped cilantro, if desired.