Hi all! Well with summer time stealing my time and energy, I found myself looking for something fresh and quick, but super yummy! I found this recipe at and it became love at first taste! The dressing is the icing on the cake (Ha! A carb comment on a paleo blog, lol!). Hope you enjoy it as much as we did!

*The recipe includes olives, but we don’t like them so we left them out.


For the meat:

  • 2 cloves garlic, minced
  • 1/4 cup finely diced onion
  • 1 lb ground beef (preferably grass-fed)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 4 tbsp chopped fresh cilantro
  • salt and pepper, to taste

For the salad:

  • 1 head iceberg lettuce, coarsely shredded (I used romaine)
  • 2 large tomatoes, diced
  • 2 2.25-oz can sliced black olives, drained (left out)
  • 1/2 cup prepared salsa

For the dressing:

  • 1 small ripe avocado
  • juice of 1 lime
  • 3 tbsp water
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, grated
  • 2 tbsp chopped fresh cilantro
  • salt and pepper, to taste


1. In a medium skillet over medium heat, add the garlic, onion, and beef. If the beef is very lean, you may need to add some oil of your choice to help the meat brown and the vegetables to soften. Cook the mixture until the meat is about 75% of the way cooked, then sprinkle over the cumin, coriander, paprika, chili powder, and salt and pepper. Cook the meat through and toss in the cilantro.
2. While the meat is cooking, prepare the salad: arrange the lettuce, tomato, olives, and salsa decoratively between 4 dinner plates. Set aside while preparing the dressing.
3. For the dressing: add all the ingredients to a bowl of a food processor or the container that your immersion blender comes with. Blend the mixture until very smooth. Set aside.
4. Finally, place the meat in the center of each salad and add thick drizzles of the avocado dressing all around. Cilantro makes a pretty garnish.

    • Servings per recipe: 4 generous servings
    • Per serving:
    • Calories: 565.9
    • Fat: 44 g
    • Saturated fat: 12.3 g
    • Cholesterol: 84.8 mg
    • Sodium: 651.1 mg
    • Carbohydrate: 22 g
    • Fiber: 8.9 g
    • Sugars: 3.9 g
    • Protein: 24.7 g

Link to recipe source:


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