Kale Chip “Taco” Salad

Ingredients

1 pound
grass feed beef, bison or turkey
 
coconut oil (to coat the pan)
2
bell peppers, any color (diced)
1
large onion (chopped)
2
summer squash (diced)
1 tablespoon
chili powder (or to taste)
2 tablespoons
Italian seasonings (or to taste)
1 teaspoon
salt (high quality such as Himalayan or Celtic Sea)
1 can
fire roasted tomatoes (or 2 cups chopped fresh tomatoes in season)
1 cup
medium salsa
2 cups
cooked black beans (omit for lower carb version)
 
water as needed
1
head romaine lettuce (chopped)
1
cucumber (diced)
1
avocado (diced)
 
additional chopped vegetables (such as peppers, tomatoes, carrots, celery)
1
lime (juiced)
1 tablespoon
Dijon mustard
1⁄3 cup
olive oil (or up to 1/2 cup)
 
salt and pepper (to taste)
1 package
dehydrated kale chips
2 drops
stevia (optional)
1
brick of goat cheddar (grated)
Yields:
servings

Instructions

Brown the meat in the coconut oil (or omit if making a vegetarian version). Set aside. Sauté the vegetables (peppers, onion, squash) in coconut oil, stirring occasionally. Add seasonings, tomatoes, salsa, beans and meat and simmer until vegetables are soft, about 20 minutes.Prepare the salad ingredients. Whisk the lime juice, mustard, olive oil, salt and pepper. Combine with the salad. Top with the chili and kale chips. Serve with grated goat cheddar.