Mexi-Salad with Fresh Guacamole

Taco Salad:

• 2 lbs. Organic, grass-fed ground beef (fresh, frozen or thawed)
• 2-3 large Organic Tomatoes - Diced
• 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 yellow, green and red pepper - Diced
• Organic Salsa (Recipe Below)

Guacamole:

• 4 fresh avocado, pitted and mashed
• 1-2 garlic cloves, pressed
• 2 limes, squeezed for juice (squeeze them like you are 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

Instructions:

• Prepare guacamole ahead of time, and chill while you make the salad. Mash the avocado in a glass to the desired consistency. Pour the lime juice over right away to prevent browning. Use Wooden spoon to mix all other ingredients
• ** Lime Juice in this recipe is reactive with metal, so avoid metal mixing bowls and spoons.
• Start to brown the ground beef. Add tomatoes and spices and simmer until its no longer pink. Drop a pile of chopped romaine onto a plate, top with ground beef, sprinkle with diced peppers and cover with fresh Salsa. Spoon a hearty helping of guacamole on the side.
• We'd also like this topped with black olives, onions or chives, or any other fresh vegetables you can think of.
• You can also use baby spinach as your salad base