Enlightened Taco Salad

When you think of taco salad what comes to mind?  Do you think shredded lettuce with taco flavored meat and gobs of sour cream and salsa? Maybe you have only had one in a greasy shell that was barely edible.  If you have never loved a taco salad or you can not get enough of them, may I suggest you give my Enlightened Taco Salad a chance.

I started with your basic green salad.  Then added grass fed ground beef that was cooked up with my own spice blend.  Next I added some sauteed veggies and topped it off with salsa.  You can get creative here and add whatever you like.  Maybe you love beans, then by all means add some,  or perhaps guacamole or some slices of avocado.  Whatever it may be that pleases you, go ahead and toss it in.  

My picky 6 year old ate a big plate of this when I served it up so,  I would say it is a hit with the whole family. And before you think this may be too hard to pull off,   I would let you know we made this while camping in a tent.  

Enlightened Taco Salad

Serves 4

6 cups chopped romaine lettuce

1 cup grape tomatoes cut in half

1 cucumber quartered and cut into pieces

1 zucchini chopped 

2-3 red, orange or yellow peppers chopped 

1 clove garlic minced

1-2 T olive oil

1/2 t sea salt

1 lb ground grass fed beef

1T olive oil

2 cloves garlic minced

2-4 T taco seasoning (recipe below)

1 t sea salt 

1/2 c water

Salsa 

Guacamole 

On a platter arrange lettuce, halved tomatoes and cucumber pieces.

In a pan add 2 T olive oil and heat on medium until warm.  Add peppers and zucchini and saute until tender and beginning to brown. Add 1 clove minced garlic and 1/2 teaspoon salt. Stir and cook until garlic is well combined and fragrant.  About 3 minutes.  Pour veggies out onto salad.

Add remaining 1 T oil to pan and add beef.  Over medium heat cook until no pink remains. Drain beef if needed.  Add seasoning, garlic, salt and water.  Stir and cook for additional 5 minutes.  Pour on top of salad.

Finish your salad off with salsa and guacamole.  Enjoy!

Taco Seasoning 

2 T cumin powder

1 T chili powder

1 T garlic powder

1 T onion powder

1 T dried oregano

1 T sea salt

1/2 t cayenne powder (optional)

store in an airtight container 

Holy Moly Guacamole

I love avocados.  It hasn't always been that way.  I remember being served some sliced avocado at a friends house and being totally freaked out. When I found out how good they were for you I gave them another try.

Did you know avocados promote heart health? They are rich in good fats and help stabilize blood sugar.  They are a good source of fiber and vitamins as well.  You can find out more information about them here

Some of my favorite ways to eat avocados besides just scooping it out with a little sea salt is a turkey and avocado sandwich with tomatoes and bacon. YUM I eat this weekly or more if I have the ingredients.

I think the most famous use of avocados is guacamole.  I substitute guacamole on my sandwiches or eat it with chips.   Of course piled high on anything remotely Mexican will work too.  The best part is guacamole is really easy to make.

 

 Go to the market and get some ripe avocados and then make the recipe below.

Easy Guacamole 

 serves 4

2 large avocados

1 tomato chopped

1/2 red onion chopped

1 small handful cilantro chopped

juice of 1 lime

1 garlic clove minced

salt to taste 

1/2-1 jalapeno chopped (optional)

in a bowl smash avocados with potato masher or fork.  Leave some chunks.  To the avocado add tomato, chopped onion, cilantro, garlic,lemon, jalapeno if you like heat and salt.

The heat in a pepper comes from the seeds so make sure if you like it on the milder side you seed the pepper.  If you like it spicy add the seeds.  Make sure you wash your hands well after handling peppers.  

Serve with nachos, eat on sandwiches or lick off a spoon.  Enjoy!