A versatile salad that can eaten as a full meal, or used as a filling for lettuce wraps or tacos.

INGREDIENTS

For the Beef:
2 tbsp. Avocado Oil or Extra Virgin Olive Oil
2 tbsp. Garlic (chopped)
• ½ lb. Black Angus Ground Beef
½ c. Sweet Potato (peeled and diced)
2 tbsp. Golden Raisins
1 tsp. Cinnamon
• 1 tsp. Chili Powder
Salt and Cracked Black Pepper (to taste)

For the Dressing:
2 c. Fresh Parsley (chopped)
½ c. Fresh Oregano (chopped)
1 c. Fresh Cilantro (chopped)
2 tbsp. Shallot (diced)
1 Lemon (zested and juiced)
¼ c. Red Wine Vinegar
½ c. Avocado Oil or Extra Virgin Olive Oil
Salt and Cracked Black Pepper (to taste)

For the Salad:
2 Hearts Romaine Lettuce (roughly chopped)
1 Avocado (sliced)
½ c. Red Bell Pepper (sliced)
½ c. Red Onion (sliced)
½ c. Carrot (shredded)
½ c. Grape Tomato (halved)
½ c. Orange Segments (halved lengthwise and sliced)
2 tbsp. Scallions (chopped)


INSTRUCTIONS

1. Add oil to a sauté pan and brown the garlic, ground beef, and sweet potato together over medium heat until fully cooked. Add the raisins and seasoning and simmer on medium heat until the raisins and sweet potatoes are soft. Drain the excess fat and allow the mixture to cool.

2. Add all dressing ingredients together in a food processor and pulse until incorporated. The final texture should remind you of pesto.

3. Combine all of the salad ingredients in a large mixing bowl and add in the chimichurri dressing. Plate the dressed salad and top with ground beef mixture.

 

Tip: Double the recipe and leave half undressed so you can use as a quick, delicious weekday lunch.

Total prep/cooking time: 30 minutes

Serves: 2

Recommended Sides:  
Mashed Sweet Potato
• Hard Boiled Eggs