Taco Salad with Creamy Cilantro Dressing (whole30/df/cf

Ingredients

Meat
- 1 batch Taco meat

Produce
- 1 Avocado
- 1 pint Cherry tomatoes
- 4 Green onions
- 2 heads Romaine
- 3 Sweet peppers

Condiments
- 1/4 cup Black olives
- 1 Recipe creamy cilantro and chipotle dressing

Other
- Appr. 4 oz plantain chips

Found on worthcooking.net

Description

allergen friendly meets delicious and nutritious - By Debra Worth

A flavorful taco meat, with veggies, crunchy plantain chips, and a creamy cilantro lime dressing.

A very flavorful taco meat

Debra Worth is first and foremost a daughter of the King of kings. She lives in mid-Missouri with her husband of five years and three young children. Debra has a passion for cooking healthy foods and is author of Much Ado About Chicken and co-author of The Veggie Book. She blogs about healthy allergen friendly foods at her blog Worth Cooking. You can also follow her on Facebook and Instagram.

Ingredients

1 batch taco meat (see below)
¼ cup black olives, chopped
4 green onions, sliced
1 pint cherry tomatoes, sliced in half
3 sweet peppers (I used red, orange, and yellow), chopped
1 avocado, cut into cubes
2 heads of romaine, ripped or cut into bite size pieces
Appr. 4 oz plantain chips
1 recipe creamy cilantro and chipotle dressing (see below)
¼ cup raw hemp heart seed
2 tablespoons lime juice (1-2 small limes)
6 tablespoons water
2 medjool dates, or a bit of honey to taste if not on whole30
½ teaspoon garlic powder
1 teaspoon real salt
¼+ teaspoon chipotle (I have to keep it mild for Natalia right now)
½ cup low-flavor oil (not refined coconut as it will get hard, refined olive or virgin avocado will both work)
¼ cup rounded cilantro leaves
1 lb beef, preferable grass fed but lean also works
1 tablespoon cumin
4 teaspoons garlic powder
2 teaspoons ancho chili powder
1½ teaspoons coriander
⅛ teaspoon allspice
1 teaspoon salt
¼ teaspoon chipotle
⅛ teaspoon cinnamon
¾ cup unsalted beef stock or water
1 teaspoon starch (use arrowroot starch or tapioca starch for whole30)

Directions

You can make one big salad as pictured by tossing everything together, or building individual salads with all of the ingredients. I recommend building individual salads buffet style, unless you are going to a pot luck or serving a family style dinner.
Blend together the hemp, lime juice, water, medjool dates, garlic powder, salt, and chipotle until smooth.
Drizzle in the oil while blending.
Add the cilantro leaves and pulse in to combine. I chopped them pretty small (as you probably can see).
Add more chipotle to taste, I would have made it spicier but my middle daughter can not really handle heat right now.
Cook the beef with the spices. Mix the starch in the stock or water, add to the beef. Boil away until the taco meat is moist, but there is not really standing water.