Chopped Taco Salad!

Our last installment in the chopped summer salad series! Today’s recipe features crunchy iceberg lettuce, spicy ground beef, flavorful fajita veggies and a light sauce. The potential for toppings is endless too! Here’s what you’ll need:

Salad Ingredients

• 1 head iceberg lettuce, chopped

• 2 small bell peppers, diced

• 1 medium red onion, sliced

• 8oz cherry tomatoes, halved

• 1lb organic, grass-fed ground beef

• 2-4 stalks green onion, diced

• 1-2 jalepenos, mostly deseeded and diced

• 1/2 cup cilantro (more/less based on preference)

• Spices: garlic powder, chili powder, cumin, smoked paprika, cayenne pepper

• Avocado oil

For the dressing: light drizzle of avocado oil (olive oil works too) & juice from 1 large lime (I keep it light because I like to drizzle salsa/hot sauce on top - I promise it’s not too dry)

toppingS

(Optional but worth it!)

• plain greek yogurt or sour cream

• cheddar cheese, shredded

• lime juice

• salsa or pico de gallo

• more cilantro/jalepeno slices

• hot sauce

• tortilla chips

Directions

1. Preheat oven to 350° and line a baking sheet with parchment paper. Drizzle the chopped onion and bell pepper with avocado oil & add a dash of the following spices: garlic powder, chili powder, cumin, smoked paprika. Bake for about 20 minutes, stirring occasionally.

2. Start the ground beef - heat 1ish tbsp avocado oil in a saute pan. Add 1/2 of your diced green onion & let cook down for a couple minutes then add 1lb ground beef. Break apart & add the same fajita spices: garlic powder, chili powder, cumin, smoked paprika plus cayenne pepper if you like spice. Cook until browned then remove from heat.

3. While the ground beef is cooking, chop your veggies. To a large salad bowl add the iceberg lettuce, tomatoes, jalepenos, cilantro, and the other half of green onions. Lightly drizzle some avocado oil & squeeze fresh lime juice then mix.

4. Once the fajita veggies and ground beef are cooked, add to the salad bowl. Toss to mix.

5. Top with your favorites! I love some finely shredded sharp cheddar, salsa verde, hot sauce/more cayenne, and some greek yogurt for dipping! Tortilla chips make for some great crunch.

** if you’re looking to bulk up the salad - add rice! I’d recommend 1/2 cup dry jasmine rice for this recipe (cook using packing instructions).