Paleo taco salad
Ingredients
Creamy spicy dressing
- 2 ounces hemp seeds (1/2 cup) raw, soaked for at least 4 hours
- 2 tbsp olive oil (extra virgin)
- 2 tbsp water (filtered or spring)
- 1 tbsp white vinegar use lemon juice if not on the migraine diet
- 1 clove garlic
- 1/2 tsp white pepper
- 1/2 tsp smoked paprika (pimenton)
- 1/2 tsp cumin (dried)
- 1 sprig Italian flat-leaf parsley (fresh) or cilantro
- 4 small cherry tomatoes
Taco seasoning
- 2 tbsp chili powder preferably California chili powder
- 2 tbsp smoked paprika (pimenton)
- 1 tbsp cumin (dried)
- 1 tbsp garlic powder
- 1 tbsp onion powder (omit for migraine diet)
- 1/2 tsp oregano (dried)
- 1/4 tsp chipotle powder or cayenne
Salad
- 16 ounces beef (grass-fed) ground (see above for vegan substitutes)
- 2 bell peppers (capsicum), red and yellow, thinly sliced
- 2 onions (green) scallions, spring onions, sliced on the diagonal
- 4 cups romaine lettuce salad greens, spring mix
- 1 pint cherry tomatoes
- 1 avocado
- 3 radishes thinly sliced, or jicama cut into sticks
Instructions
Creamy spicy dressing
- Soak the hemp seeds in filtered water for at least four hours. Drain and rinse thoroughly.
- Place all dressing ingredients in the blender and blend until smooth and creamy. Set aside.
Taco seasoning
- Mix all ingredients together until one color. This makes enough for two recipes.
Salad
- Heat a cast-iron skillet over medium-high heat. Add the beef, breaking up with a spoon and cooking until no longer pink.
- Sprinkle 3 tbsp taco seasoning evenly over the beef and add one cup (200 ml) of filtered water. Stir to mix thoroughly. Continue to cook over medium heat until the moisture is gone and beef is cooked. Remove beef to a warm plate. Do not wipe out the pan.
- Add 1 tbsp (15 ml) coconut oil, extra-virgin olive oil, or rendered bacon fat to the pan, tilting to coat evenly.
- Sauté the peppers and the green onion for 10 minutes until golden and fairly limp.
- To serve as shown, lay out ingredients on a large platter with the dressing on the side.