Paleo taco salad | Gluten-free, dairy-free, low-sodium

Name: Paleo taco salad | Gluten-free, dairy-free, low-sodium
Cuisine: American
Ingredients: 2 ounces hemp seeds (1/2 cup) raw, soaked for at least 4 hours; 2 tbsp olive oil (extra virgin); 2 tbsp water (filtered or spring); 1 tbsp white vinegar use lemon juice if not on the migraine diet; 1 clove garlic; 1/2 tsp white pepper; 1/2 tsp smoked paprika (pimenton); 1/2 tsp cumin (dried); 1 sprig Italian flat-leaf parsley (fresh) or cilantro; 4 small cherry tomatoes; Taco seasoning; 2 tbsp chili powder preferably California chili powder; 2 tbsp smoked paprika (pimenton); 1 tbsp cumin (dried); 1 tbsp garlic powder; 1 tbsp onion powder (omit for migraine diet); 1/2 tsp oregano (dried); 1/4 tsp chipotle powder or cayenne; 16 ounces beef (grass-fed) ground (see above for vegan substitutes); 2 bell peppers (capsicum), red and yellow, thinly sliced; 2 onions (green) scallions, spring onions, sliced on the diagonal; 4 cups romaine lettuce salad greens, spring mix; 1 pint cherry tomatoes; 1 avocado; 3 radishes thinly sliced, or jicama cut into sticks; Taco seasoning

12 steps

Updated at: Thu, 17 Aug 2023 05:02:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2270.7 kcal (114%)

Total Fat171.4 g (245%)

Carbs83 g (32%)

Sugars27.8 g (31%)

Protein115.3 g (231%)

Sodium1224.7 mg (61%)

Fiber33.6 g (120%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cuphemp seeds

raw, soaked for at least 4 hours

2 Tbspolive oil extra virgin

2 Tbspwater

filtered or spring

1 Tbspwhite vinegar

use lemon juice if not on the migraine diet

1clove garlic

½ tspwhite pepper

½ tspsmoked paprika

pimenton

½ tspcumin

dried

1 sprigItalian flat-leaf parsley

2 Tbspchili powder

preferably California chili powder

2 Tbspsmoked paprika

pimenton

1 Tbspcumin

dried

1 Tbspgarlic powder

1 Tbsponion powder

omit for migraine diet

½ tsporegano dried

¼ tspchipotle powder

or cayenne

16 ouncesbeef

grass-fed, ground, see above for vegan substitutes

2bell peppers

capsicum, red and yellow, thinly sliced

2onions

green, scallions, spring onions, sliced on the diagonal

4 cupsromaine lettuce

salad greens, spring mix

1 pintcherry tomatoes

1avocado

3radishes

thinly sliced, or jicama cut into sticks

taco seasoning

Instructions

Step 1

Servings

Step 2

4 servings

Step 3

Soak the hemp seeds in filtered water for at least four hours. Drain and rinse thoroughly.

Step 4

Place all dressing in the blender and blend until smooth and creamy. Set aside.

Step 5

Mix all together until one color. This makes enough for two recipes.

Step 6

Heat a cast-iron skillet over medium-high heat. Add the beef, breaking up with a spoon and cooking until no longer pink.

Step 7

Sprinkle 3 tbsp taco seasoning evenly over the beef and add one cup (

Step 8

200 ml) of filtered water. Stir to mix thoroughly. Continue to cook over medium heat until the moisture is gone and beef is cooked. Remove beef to a warm plate. Do not wipe out the pan.

Step 9

Add 1 tbsp (

Step 10

15 ml) coconut oil, extra-virgin olive oil, or rendered bacon fat to the pan, tilting to coat evenly.

Step 11

Sauté the peppers and the green onion for 10 minutes until golden and fairly limp.

Step 12

To serve as shown, lay out on a large platter with the dressing on the side.

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