Makes 4 Servings
Macros: 452 Cal, Fat 34g, Carbs 15g, Fibre 9g, Protein 26g
454 grams Extra Lean Ground Beef
2 tbsps Chili Powder
1 tbsp Cumin
1/2 tsp Sea Salt
1 cup Cherry Tomatoes (chopped)
1 Jalapeno Pepper (chopped)
2 stalks Green Onion (chopped)
3 tbsps Lime Juice (divided)
2 heads Romaine Hearts (chopped)
2 tbsps Extra Virgin Olive Oil
2 Avocado (sliced)
In a pan over medium-high heat, brown the beef. Break the meat into very small pieces with a spatula and cook until no longer pink, about 5 minutes. Drain any excess drippings, but keep the beef in the pan.
Add the chili powder, cumin, salt, tomatoes, jalapeno and green onion to the beef. Stir to combine. Cook for another 5 minutes until tomatoes are very soft. Remove from heat and stir in half of the lime juice. Season with additional salt if needed.
In a large mixing bowl toss the chopped romaine lettuce with olive oil and remaining lime juice.
To assemble the salad, divide lettuce between plates and top evenly with beef and avocado. Serve immediately and enjoy.
Storage: Refrigerate beef and lettuce separately in airtight containers for up to 3 days. Assemble salad just before serving.
More Flavour: Top salad with additional tomatoes, sliced jalapenos, green onions, salsa, cilantro, lime juice or hot sauce.
Make it Vegan: Use black beans instead of ground beef.