Whole30 Taco Mason Jar Salad
 
 
Author:
Recipe type: Lunch, Salad, Whole30, Paleo, Dinner, Mains
Serves: 4
Ingredients
For the Taco Seasoning:
  • Chili Powder 1 TBSP
  • Ground Cumin 1.5 TSP
  • Sea Salt 1 TSP
  • Black Pepper 1 TSP
  • Garlic Powder .5 TSP
  • Onion Powder .5 TSP
  • Paprika .5 TSP
  • Crushed Red Pepper/Chilies .25 TSP
  • Oregano .25 TSP
  • Coconut Flour or Almond Flour 1 TSP
For the Green Goddess Dressing
  • Garlic Cloves, Minced 2 each
  • Paleo Mayo 1 cup (200 g) recipe here
  • Avocado .5 each
  • Fresh Coriander, Chopped and Loosely Packed .25 cup (15 g)
  • Fresh Parsley, Chopped and Loosely Packed .25 cup (15 g)
  • Fresh Chives, Chopped and Loosely Packed 3 TBSP
  • Juice of 1 Lime
  • Full Fat Coconut Milk .25 cup (55 ml)
  • Tarragon 1 TBSP
For the Salad
  • 95% Lean Ground/Minced Beef 1 lb (400 g)
  • Avocado .5 each
  • Pico de Gallo recipe here
  • Romaine/Cos Lettuce, Chopped 2 Large or 4 Baby Gem Heads
Instructions
  1. Start by mixing the spices of the taco seasoning together in a small bowl and set aside. This will keep for a very long time if you want to make extra to have it on hand for next time.
  2. Add all ingredients for the Green Goddess dressing to a blender or food processor and blend until smooth. Add salt and pepper to taste as required.
  3. Then make the pico de gallo, chopping all ingredients finely and mixing together in a bowl. Add salt and pepper to taste.
  4. Heat a large skillet over medium high heat and add ground beef, using a spoon to break it apart into small bits. Stir while cooking until completely browned which should take about 6-7 minutes.
  5. Then add the prepared taco seasoning to the beef along with 60 mL water. Stir well to combine and allow to come to a simmer, cooking until the water is absorbed. This should take no more 5 minutes otherwise the beef will overcook and become too dry.
  6. Build your salads! If using a Mason jar, start by adding the desired amount of Green Goddess dressing to the bottom, followed by the pico de gallo, avocado, beef, and topping it with chopped lettuce. If your prefer to use traditional bowl or container, I would recommend keeping the dressing separate until ready to eat. Also, you could keep the lettuce whole and make lettuce boat tacos with all the same ingredients as well!
The salad should be kept refrigerated and can last up to a week, although the avocado will darken some as it oxidises. To help with this, you can squeeze some lime juice over it to reduce the effects of oxidation or you could keep the extra avocado on the side and add to the salad when ready to eat.
The green goddess dressing can also be used as an excellent dip for fresh veggies as a snack!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/04/12/writing-whole30-taco-mason-jar-salad/