Who doesn’t enjoy a good taco salad? This version asks for grass-fed beef cooked in cumin, coriander, chili powder and oregano. It tops a delicious, nutritious mix of greens and veggies.
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1 tablespoon coconut oil
1 pound grass-fed ground beef
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon chipotle chile powder
1 teaspoon dried oregano
1 teaspoon sea salt
1 ripe avocado, pitted, peeled, and cut into large chunks
2 tablespoons extra-virgin olive oil
¼ cup fresh cilantro leaves
1 garlic clove
juice from 1 lime
¼ 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
From the book, Eat Fat, Get Thin, by Mark Hyman, MD
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