Taco Salad w/ Cilantro-Mint Guacamole Sauce

This is my absolute favorite taco salad.  The Cilantro-Mint Guacamole Sauce is unbelievably good.  You might want to double the batch so you have extra to eat with some chips.

Taco Salad w/ Cilantro-Mint Guacamole Sauce

Equipment:Cutting Board, Knife, Food Processor, Large Saucepan

Cilantro-Mint Guacamole Sauce

·      1 cup cilantro

·      1 cup mint leaves

·      1/3 cup extra virgin olive oil

·      Zest of 1 lemon

·      1/3 cup freshly squeezed lemon juice

·      6 cloves garlic

·      ½ teaspoon Celtic sea salt (See Resources)

·      ¼ teaspoon kelp granules (See Resources)

·      1 ripe avocado, remove pit, quarter

Taco Meat

·      1 ½ tablespoons pasture butter or coconut oil

·      1 pound grass-fed ground beef (See Resources)

·      3 cloves garlic, grated or minced

·      1 tablespoon chili powder blend

·      1 teaspoon cumin

·      1 teaspoon dried oregano

·      ½ teaspoon coriander

·      ¼ teaspoon kelp granules (See Resources)

·      ¼ teaspoon Celtic sea salt (See Resources)

Salad & Optional Toppings

·      Mixed greens of choice, I use Red Leaf Lettuce

·      Seasonal chopped veggies – cucumber, red bell pepper, etc.

·      Grated raw cheddar cheese

·      Cultured sour cream

·      Kimchi

·      Hot sauce

1.    Wash produce for the Cilantro-Mint Guacamole Sauce. 

2.   Fit food processor with metal “S” shaped blade – add cilantro, mint, olive oil, lemon zest and juice, garlic, salt, kelp, and avocado.  Pulse until combined and smooth.  Set aside.

3.   Prep garlic for the ground meat – remove skin/peel, grate/mince garlic cloves.

4.   In a large saucepan over medium-high heat, melt fat of choice.  Add ground beef, garlic, chili powder, cumin, dried oregano, coriander, kelp and salt.  Break up meat with spoon, stir to combine seasonings, cook until browned, about 3-5 minutes.  Remove from heat, set aside.

5.    Prep optional toppings for the taco salad.

6.   Add mixed lettuce greens to a deep bowl, top with taco meat, seasonal chopped veggies, grated cheese, Cilantro-Mint Guacamole Sauce, cultured sour cream, kimchi and hot sauce.  Serve immediately and enjoy every bite.

Taco Salad w/ Cilantro-Mint Guacamole, Cultured Sour Cream, Raw Cheddar Cheese, Cucumbers and Kimchi

Yield: Makes about 3-4 servings.

This post is part of Monday Mania @ The Healthy Home Economist,  Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Fat Tuesday at Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, and Whole Foods Wednesday @ This Chick Cooks.