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Kale Chip “Taco” Salad

Print Recipe
Course Meat, Fish & Seafood Dishes, Salsas, Salads & Slaws
Servings 6 servings

Ingredients
  

  • 1 pound grass feed beef, bison or turkey
  • coconut oil to coat the pan
  • 2 bell peppers, any color diced
  • 1 large onion chopped
  • 2 summer squash diced
  • 1 tablespoon chili powder or to taste
  • 2 tablespoons Italian seasonings or to taste
  • 1 teaspoon salt high quality such as Himalayan or Celtic Sea
  • 1 can fire roasted tomatoes or 2 cups chopped fresh tomatoes in season
  • 1 cup medium salsa
  • 2 cups cooked black beans omit for lower carb version
  • water as needed
  • 1 head romaine lettuce chopped
  • 1 cucumber diced
  • 1 avocado diced
  • additional chopped vegetables such as peppers, tomatoes, carrots, celery
  • 1 lime juiced
  • 1 tablespoon Dijon mustard
  • 0.333333 cup olive oil or up to ½ cup
  • salt and pepper to taste
  • 1 package dehydrated kale chips
  • 2 drops stevia optional
  • 1 brick of goat cheddar grated

Instructions
 

  • Brown the meat in the coconut oil (or omit if making a vegetarian version). Set aside. Sauté the vegetables (peppers, onion, squash) in coconut oil, stirring occasionally. Add seasonings, tomatoes, salsa, beans and meat and simmer until vegetables are soft, about 20 mins.In a large bowl, prepare the salad ingredients and set aside.In a small bowl, whisk the lime juice, mustard, olive oil, salt and pepper. Combine with the salad.Top with the chili and kale chips. Serve with grated goat cheddar.  (Recipe♦504)