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Southwest Taco Salad

Updated: 6 days ago

As the temperatures are warming you may be craving more fresh, colorful, and raw foods. Our bodies are in tune for the seasons. We crave hot and heavier foods in the winter months to stay warm and full during a time that our ancestors did not have access to fresh produce. In the warm months we often crave more raw fruits and vegetables to stay cool, often craving what’s in season as local fresh produce has more vitamins, mineral, antioxidants, and enzymes. 


Salads are a great way to get more colorful antioxidant rich vegetables to your diet. A meal still needs enough protein and fat to keep you satiated to the next meal. We’re talking 20-35 grams of protein at each meal, depending on your body composition, activity level, and goals. 


This salad is a complete meal: protein, healthy fat, fiber-rich colorful vegetables. It’s chock full of vital nutrients, such as the nutrients found in the ground beef iron, vitamin B12, and every essential amino acid- that’s all the building blocks of protein that the body doesn’t make itself. Red meat has had a bad rap in the past. Fear not red meat is still on the table. In studies, red meat has not been shown to cause heart disease when part of a diet low in processed foods and sugar. Choose quality red meat- that is pasture-raised and organic. Pasture-raised meaning the animals are eating their natural diet of grass and have room to roam. This leads to healthier meat and less need for antibiotic use in the animals. Think of meat as a condiment or taking up a quarter of your plate. Aim for half your plate to be colorful non-starchy vegetables, and the final quarter can be a starchy vegetable or whole grain. 


Making your own dressing may seem time consuming and intimidating, but we encourage you to give it a shot! You’ll be surprised how quick and tasty it can be. Plus, this recipe uses high quality oils that are anti-inflammatory- purchasing dressing with these good oils in the store are usually more expensive than making them yourself.


Serves 2


Ingredients

  • 4 cups leafy greens of choice

  • ½ medium red onion, diced

  • 1 cup cherry tomatoes, cut in half

  • 2 small avocados, sliced

  • 1 organic red bell pepper, sliced

  • ½ cup black beans, cooked

  • ½ pound ground beef, grass-fed and organic

  • 1 handful Siete brand grain-free tortilla chips, crushed

  • 1 jalapeno, sliced (optional)


Ingredients for the dressing

  • 1 cup fresh cilantro

  • 1 small avocado

  • 2 limes, juiced

  • 1 garlic clove

  • ¼ cup olive oil

  • ¼ teaspoon salt

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon water


Instructions

  1. Cook the ground beef in a skillet on medium heat until browned and cooked through, about 5 minutes (160 degrees F if you have a food thermometer).

  2. Place all dressing ingredients in a food processor or high speed bleeder and blend until smooth.

  3. Divide all the salad ingredients and ground beef among 2 bowls and toss with the dressing.

  4. Enjoy!



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