Naturally Nourished Taco Salad
NATURALLY NOURISHED TACO SALAD
FOOD AS MEDICINE:
Grassfed beef is rich in anti-inflammatory and heart-healthy omega-3 fatty acids and CLAs and is free from added hormones and antibiotics found in conventionally raised animal products. For meats, eggs, dairy there are significant nutritional differences in pastured animal products resulting in increased amounts of CLAs, which are omega fatty acids with research supporting efficacy as cancer fighting, aiding in weight loss, and supporting insulin sensitivity to promote blood sugar regulation. These CLAs are found 5 times higher in pastured grass-fed products which are also higher in amounts of omega-3 fatty acids, vitamin E, B vitamins, calcium, magnesium, and potassium, with 1/3-1/2 less fat and 1/3 less cholesterol than conventional products.
INGREDIENTS:
1 Tbsp avocado oil
1 pound grassfed beef
1 tsp ground cumin
1 tsp chili powder
½ tsp sea salt
¼ tsp black pepper
1 tsp hot sauce
2 heads lettuce, torn (romaine, butter, green or red leaf)
1 cup Heirloom Tomato Pico de Gallo
¼ cup Quick Pickled Jalapenos
1 avocado, quartered and sliced
1 Tbsp olive oil
2 limes, cut into wedges for serving
Optional: Greek yogurt or sour cream for serving
DIRECTIONS:
- Heat the avocado oil over medium heat in a cast iron skillet. Add the grassfed beef and season with the cumin, chili powder, sea salt and black pepper. Break up with the back of a spoon until crumbled and cook, stirring occasionally until the meat has cooked through and browned. Add the hot sauce to desired spice level. Set aside to cool while you assemble the salads.
- Break up lettuce between four large bowls or plates. Top with the ground beef, pico de gallo, pickled jalapeños and avocado slices. Drizzle with olive oil and serve with a lime wedge and dollop of Greek Yogurt or sour cream if desired.
Makes 4 servings
Nutrition facts serving: 309 Calories, 5g Carbohydrates, 24g Protein, 20g Fat
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