We’ve been on the road a ton, and that means making extra efforts when it comes to Eating Good Food. When we travel, we pre-package travel meals in glass storage containers, pack coolers full of ice to keep foods fresh, shop for lunch at the nearest healthy food market, and order the best available meats, oils and vegetables for dinner. It also means that when we get home, we put EXTRA effort into cooking high quality, high variety, fresh and balanced meals. Hitting the grocery store as on your way home from a long trip isn’t fun, but it’s important to eat as well as you can, as often as you can, especially after being forced to compromise on quality during your travels.
This past weekend, we returned from our CF Stamford gig too lazy to prepare a complicated meal, but desperately craving something fresh and green and hearty. Enter the oh-so-flexible, always delicious, ridiculously simple Mexi-salad.
We grabbed some grass-fed local ground beef from the market, a variety of colorful, fresh vegetables from the grocery store and a head of crisp Romaine lettuce to use as our salad base. (And because we were feeling lazy, we bought organic diced tomatoes and salsa instead of preparing our own.) Dallas made the recipe up as he went along, but the beauty of a meal like this is you can spice to taste, and include whatever vegetables you like. The more the merrier in this dish – it all blends together beautifully.
Mexi-Salad with fresh Guacamole
- 2 lbs. organic, grass-fed ground beef (fresh, or frozen and thawed)
- 1 can (16 oz.) of organic diced tomatoes (read ingredients!), or dice your own
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 head of fresh, crisp romaine lettuce, chopped
- 1 each yellow, green and red pepper, diced
- 1 jar of organic salsa (or make your own )
- 4 fresh avocado, pitted and mashed
- 1-2 garlic cloves, pressed
- 2 limes, squeezed for juice (squeeze them like you’re deadlifting!)
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp sea salt
- fresh ground black pepper, to taste
- fresh cilantro (chopped), to taste
- Prepare the guacamole ahead of time, and chill while you make the salad. Mash the avocado in a glass or ceramic bowl* to desired consistency. Pour the lime juice over the avocado right away to prevent browning. Use a wooden spoon* to mix in all other ingredients.
*The lime juice in this recipe is reactive with metal, so avoid metal mixing bowls and spoons. Plus, we always prefer alternatives to plastic.
- Start to brown the ground beef. Add tomatoes and spices and simmer until it’s no longer pink. Drop a pile of chopped romaine on a plate, top with ground beef, sprinkle with diced pepper and cover with fresh salsa. Spoon a hearty helping of guacamole on the side.
We’d also like this topped with black olives, onion or chives, or any other fresh vegetables you can think of. You can also boost your leafy green consumption by using baby spinach as your salad base… but there’s something about the warm ground beef on top of the crispness of romaine that we really like. (A blend of both lettuce and spinach might be just the thing.) Add or subtract fat in the form of more or less guacamole, and if you need more carbs, consider adding pineapple or making a mango salsa instead of the traditional tomato-based version. Olé!
Note: We ate our salad so fast, we didn’t take a photo. The cover image is courtesy of http://runningandrecipes.com.
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