Unshelled Taco Salad
Prep Time
20 minutes
Prep Notes
This version of Taco Salad does not involve using a taco shell or chips. It is dense with nutrients, without losing the yum factor. The onion in the ground meat and the Pico de Gallo (recipe included here) adds prebiotic fiber to promote healthy microbiota in the gut. I love this recipe for Pico de Gallo instead of salsa in this salad because it's chunkier, crunchier and less runny then most salsas. You are certainly welcome to add all of the salsa or hot sauce you need to add more spicy warmth to the salad.
Cooking Time
20 minutes
Yields
4 to 6 Servings
Ingredients
Taco Salad
1lb Ground Beef, grass-fed and finished or pastured ground chicken or turkey
1 med Yellow onion, chopped
2-3 Garlic cloves, minced
1tbs Coconut oil or grapeseed oil
1tsp Cumin, ground or Taco Seasoning
1-2 Heads of Romaine lettuce or drk green lettuce blend, torn into bite-sized pieces
1 head Red Cabbage, small, thinly sliced and roughly chopped
1 Avocado, pitted, peeled, and chopped (1/4 per salad)
2 Persian or English cucumbers, diced (do not peel if organic)
8oz Mexican cheese or Non-dairy cheese
Pico de Gallo
1/4 cup Tomatoes, Chopped (I like to use Roma tomatoes)
3 Scallions (green onions), chopped
1-2 Spring garlic or Garlic Scapes (NOTE: Green garlic is often confused with garlic scapes. Garlic scapes are the curled flower stalks of hard-necked garlic varieties)
1 Lime juiced
1tbs Cilantro, chopped
Specialty Taco Dressing
1-2 Fresh chipotle peppers or 1/2 tsp of Chipotle Pepper powder (any type of pepper can be used here. It depends on your heat level.)
1 Lemon, juiced
2tbs Extra-virgin Olive oil
Directions
Taco Salad
- Prepare the meat first. In a medium skillet, add small amount of oil, chopped onion, garlic and the ground meat. Cook until the meat is browned and the onoins are softened a translucent. Sprinkle with Cumin or Taco Seasoning, mix and set aside.
- Chop all of the remaining ingredients for the salad and assemble adding the cheese last.
- Add the Pico de Gallo (dividing between the salads)
- Top with Specialty Taco Dressing
Optional Toppings: 1/2 cup full-fat sour cream or Homemade Kefir, other fresh herbs (Thyme, Basil or other)
Pico de Gallo
- Chop vegetables and combine in a small bowl
Specialty Taco Dressing
- Place all ingredients into a high speed blender and blend until smooth
Notes
If you are only making 2 Taco salads, save the meat, chopped veggies, Pico de Gallo and dressing all in seperate containers to make this salad another time. Then all you have to do is assemble it and enjoy!
Credit
Modified from Gottfried Protocol - "Women, Food and Hormones"