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Large-bowl beef taco salad for Full GAPS

Large-Bowl Beef Taco Salad for Full GAPS

A large composed Full GAPS taco salad with crisp vegetables, cumin beef, fresh salsa, mashed avocado, and raw olive oil.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 1 large batch
Course: Dinner, Main Course, Salad
Cuisine: GAPS, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small heads leaf lettuce chopped
  • 1/2 medium head iceberg lettuce chopped
  • 1 medium cucumber quartered and sliced
  • 2 medium carrots shredded
  • 2 tbsp coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves chopped or minced
  • 2 lb ground beef
  • 2 tbsp ground cumin
  • 1 tsp mineral salt
  • 1 tsp black pepper
  • pure additive-free mild chili powder optional; source amount unspecified
  • 2 medium tomatoes chopped
  • 4 green onions chopped
  • 1 small white or yellow onion chopped
  • 1 tbsp raw apple-cider vinegar
  • 2 jalapeños optional
  • 2 tbsp properly fermented sauerkraut optional
  • 2 medium avocados mashed
  • raw olive oil serving drizzle; source amount unspecified

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • 8-quart stainless-steel mixing bowl
  • Medium glass salsa bowl
  • Medium glass avocado bowl
  • Cutting board and knife
  • Box grater
  • Flexible silicone spatula

Method
 

  1. Combine the leaf lettuce, iceberg lettuce, sliced cucumber, and shredded carrots in the large stainless-steel mixing bowl.
  2. Heat coconut oil in the Artichaut skillet over medium heat. Sauté the medium onion and garlic for about 5 minutes, until softened without burning.
  3. Add the ground beef, cumin, mineral salt, black pepper, and optional pure chili powder. Cook while breaking the beef into small pieces until fully cooked.
    Cumin ground beef cooked into small crumbles in the exact Artichaut skillet
  4. Combine the fresh tomatoes, green onions, small onion, raw apple-cider vinegar, and optional jalapeños and sauerkraut in a glass bowl.
    Fresh tomato onion salsa with optional jalapeño and fermented sauerkraut
  5. Mash the 2 avocados separately. For each bowl, add salad, taco meat, fresh salsa, and mashed avocado, then drizzle raw olive oil at serving and mix together.

Notes

Full GAPS.
Use fresh tomatoes; omit commercial jarred tomatoes and Tabasco.
Keep optional chili powder unmeasured because the source gives no quantity; use only a verified pure additive-free product.
Olive oil is raw and added only at serving.
The source gives a large batch but no exact serving count.

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