Ingredients for Salad:
1 batch taco meat (see below)
¼ cup black olives, chopped
4 green onions, sliced
1 pint cherry tomatoes, sliced in half
3 sweet peppers (I used red, orange, and yellow), chopped
1 avocado, cut into cubes
2 heads of romaine, ripped or cut into bite size pieces
Appr. 4 oz plantain chips
1 recipe creamy cilantro and chipotle dressing (see below)
Instructions for Salad:
You can make one big salad as pictured by tossing everything together, or building individual salads with all of the ingredients.
Ingredients for Taco Meat:
1 lb beef, preferably grass fed but lean also works
1 Tbsp. cumin
4 tsp. garlic powder
2 tsp. chili powder
1½ tsp. coriander
⅛ tsp. allspice
1 tsp. salt
¼ tsp. chipotle
⅛ tsp. cinnamon
¾ cup unsalted beef stock or water
1 tap. starch (use arrowroot starch or tapioca starch for whole30)
Instructions for Taco Meat:
Cook the beef with the spices. Mix the starch in the stock or water, add to the beef. Boil away until the taco meat is moist, but there is not really standing water.
Ingredients for Creamy Cilantro and Chipotle Dressing:
¼ cup raw hemp heart seed
2 Tbsp. lime juice (1-2 small limes)
6 Tbsp. water
2 medjool dates, or a bit of honey to taste if not on whole30
½ tsp. garlic powder
1 tsp. real salt
¼+ tsp. chipotle
½ cup low-flavor oil (not refined coconut as it will get hard, refined olive or virgin avocado will both work)
¼ cup rounded cilantro leaves
Instructions for Creamy Cilantro and Chipotle Dressing:
- Blend together the hemp, lime juice, water, medjool dates, garlic powder, salt, and chipotle until smooth.
- Drizzle in the oil while blending.
- Add the cilantro leaves and pulse in to combine. I chopped them pretty small (as you probably can see).
- Add more chipotle to taste.
Check out more Recipes on Kerri Chronicles: