Taco Salad


heads of romaine lettuce (chopped)
cucumbers (chopped)
2 packages
cherry or grape tomatoes (halved)
2 bunches
1⁄2 cup
olive oil
2 tablespoons
lime juice
1 tablespoon
balsamic vinegar (or apple cider vinegar + 1 tsp honey)
1 teaspoon
generous grind of black pepper
coconut oil (enough to coat the pan)
3 tablespoons
ras el hanout or chili powder
3 pounds
any high quality ground meat

Additional Notes

It is helpful to establish first that everyone likes cilantro - it has a strong flavor!


Coat the bottom of a pan with coconut oil, and heat. Add spice blend that meat will be cooked in and stir gently until it just starts to bubble and spices become aromatic. Then immediately add ground meat and brown.

Combine olive oil, lime juice, vinegar, salt, and pepper for salad dressing and toss with chopped lettuce, cucumber, tomatoes and chopped cilantro*. Top with spiced ground meat.

Serves well with GF cornbread or chips.  

*Note: Cilantro may be chopped and tossed with salad, or combined with dressing to make more of a chimichurri or flavor balm.  (Recipe #813)