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
- In a large skillet, warm the coconut oil over medium-high heat. Add the beef and cook, stirring frequently and breaking it into pieces with a wooden spoon, for 2 minutes.
- Add the cumin, coriander, chipotle powder, oregano and ½ teaspoon of the salt and continue to cook, stirring occasionally, until the beef is cooked through, about 4 minutes.
- Meanwhile, combine the avocado, olive oil, cilantro, garlic, lime juice, cayenne, the remaining ½ teaspoon salt and ¼ cup of filtered water in a blender and blend on high speed until smooth, about 45 seconds. Transfer the dressing to a small serving bowl.
- In a large bowl, combine the mesclun, cabbage, carrots and tomato. Toss to combine. Divide the vegetables among four plates and top with the beef mixture. Serve, passing the dressing on the side.
From the book, Eat Fat, Get Thin, by Mark Hyman, MD