Taco Salad

INGREDIENTS

• 1 tablespoon coconut oil

• 1 pound grass-fed ground beef

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1⁄4 teaspoon chipotle powder

• 1 teaspoon dried oregano

• 1 teaspoon sea salt

• 1 avocado, pitted, peeled, and cut into large chunks

• 2 tablespoons extra-virgin olive oil

• 1⁄4 cup fresh cilantro leaves

• 1 garlic clove

• juice from 1 lime

• 1⁄4 teaspoon cayenne pepper

• 7 to 8 cups mesclun

• 2 cups shredded red cabbage

• 2 carrots, scrubbed and shredded

• 1 large tomato, cut into large chunks

Preparation

1. In a large skillet, warm the coconut oil over medium-high heat until shimmering. Add the beef and cook, stirring frequently and breaking it into pieces with a wooden spoon, for 2 minutes. Add the cumin, coriander, chipotle powder, oregano and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the beef is cooked through, about 4 minutes.

2. Meanwhile, combine the avocado, olive oil, cilantro, garlic, lime juice, cayenne, the remaining 1/2 teaspoon salt, and 1/4 cup filtered water in a blender and blend on high speed until smooth, about 45 seconds. Transfer the dressing to a small serving bowl.

3. In a large bowl, combine the mesclun, cabbage, carrots, and tomato and toss to combine. Divide the vegetables among four plates and top with the beef mixture. Serve, passing the dressing on the side.