Quick and Easy Taco Salad

A quick and easy taco salad that can be thrown together in less than 15 minutes. Gluten and grain free. Paleo.


1 avocado, pitted and peeled
1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
3 tbsp olive oil (I use THIS organic brand)
1/4 cup water
1 packed cup fresh cilantro
1 clove of garlic, peeled
juice from 1/2 lime
1/4 tsp unrefined salt
a pinch of black pepper
optional: 1/4 tsp chili powder
extra water for thinning
2 tsp chili powder (like this)
1 tsp cumin powder (like this)
1/4 tsp paprika (like this)
1/4 tsp garlic powder (like this)
1/4 tsp onion powder (like this)
1/4 tsp dried oregano (like this)
1/2 tsp unrefined salt
1 tablespoon ghee, butter, or coconut oil
1 pound ground meat (I use grass fed beef)
1 large head of romaine lettuce, chopped
1 avocado, sliced
1 cup cherry tomatoes
1/3 cup green onions, chopped
1 red pepper, diced
1 yellow pepper, diced
1 cup of plantain chips (like this)


To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.
For taco meat: Combine spices and salt in a small bowl and set aside. Heat a large skillet on medium heat. Add 1 tablespoon of fat of choice and saute ground meat for 1 minute. Add spices and cook until meat is cooked through. Turn off heat.
For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!