Ingredients
Fresh:
1-pound grass-fed beef
1 head lettuce, torn
1 cup pico de gallo
1 avocado, sliced
1 lime, sliced
Salsa (for topping)
Pickled jalapenos (for topping) (Jeff’s Garden recommended)
Greek yogurt (for topping)
Cheddar cheese (for topping)
Staple:
2 tablespoons avocado oil
2 tablespoons extra-virgin olive oil
2 teaspoons hot sauce (Frank’s RedHot recommended)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch of cayenne pepper
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.
- Cook the ground beef in the skillet for 5 minutes, breaking it up as it browns. Season with cumin, chili powder, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper.
- Slice the avocado, lime, and lettuce if not already done.
- Once the beef is fully browned, adjust the spice level by adding hot sauce to your liking.
- Assemble the salad by placing the seasoned beef on a bed of lettuce. Top it with pico de gallo, pickled jalapeños, salsa, and avocado slices. Drizzle with olive oil, squeeze lime juice, and add grated cheddar cheese and a dollop of Greek yogurt.
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