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Hearty Ancestral Taco Salad

Serving Size

4

Ingredients

  • 1 lb. ancestral blend ground meat
  • 8 oz. Baby Spinach or other green
  • 1 cup Pico De Gallo
  • 1 Avocado (diced or mashed)
  • 2 tbsps. Extra Virgin Olive Oil
  • 1/2 cup Lemon Juice
  • 1 cup Cherry Tomatoes

Directions

  • Heat 2 tbsp of olive oil (or butter) in a large frying pan. Add the ancestral blend of ground meat (beef, heart, and liver) and cook over medium heat. Brown the meat until slightly crispy and cooked through, about 8–10 minutes.
  • Add chopped onion to the pan and cook until tender, around 4–5 minutes. Remove from heat and set aside.
  • Toss baby spinach with lemon juice and olive oil in a large bowl or plate.
  • Layer the salad with cooked meat, onions, mashed avocado, cherry tomatoes, and pico de gallo.
  • Toss gently and serve immediately. Enjoy!

Notes

No ancestral blend: You can find ancestral ground meat blends at Sprouts, Whole Foods, or specialty stores. If not, use ground beef. Leftovers: Store meat separately from veggies for up to 4 days, and assemble salad just before eating. Lettuce/ no spinach: Use green leaf lettuce or a spring mix.

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