Taco Salad w/ Cilantro-Mint Guacamole Sauce

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This is my absolutefavorite taco salad.  The Cilantro-MintGuacamole Sauce is unbelievably good. You might want to double the batch so you have extra to eat with somechips.
Taco Salad w/ Cilantro-Mint Guacamole Sauce

Equipment:Cutting Board, Knife, Food Processor, Large Saucepan
Cilantro-Mint GuacamoleSauce·     1 cup cilantro·     1 cup mintleaves·     1/3 cup extravirgin olive oil·     Zest of 1lemon·     1/3 cupfreshly squeezed lemon juice·     6 clovesgarlic·     ½ teaspoonCeltic sea salt (See Resources)·     ¼ teaspoonkelp granules (See Resources)·     1 ripe avocado,remove pit, quarter
Taco Meat·     1 ½tablespoons pasture butter or coconut oil·     1 poundgrass-fed ground beef (See Resources)·     3 clovesgarlic, grated or minced·     1 tablespoonchili powder blend·     1 teaspooncumin·     1 teaspoondried oregano·     ½ teaspooncoriander·     ¼ teaspoonkelp granules (See Resources)·     ¼ teaspoonCeltic sea salt (See Resources)
Salad & OptionalToppings·     Mixed greensof choice, I use Red Leaf Lettuce·     Seasonalchopped veggies – cucumber, red bell pepper, etc.·     Grated rawcheddar cheese·     Cultured sourcream·     Kimchi ·     Hot sauce
1.   Wash producefor the Cilantro-Mint Guacamole Sauce. 

2.  Fit foodprocessor with metal “S” shaped blade – add cilantro, mint, olive oil, lemonzest and juice, garlic, salt, kelp, and avocado.  Pulse until combined and smooth.  Set aside.


3.  Prep garlicfor the ground meat – remove skin/peel, grate/mince garlic cloves.
4.  In a largesaucepan over medium-high heat, melt fat of choice.  Add ground beef, garlic, chili powder, cumin,dried oregano, coriander, kelp and salt. Break up meat with spoon, stir to combine seasonings, cook until browned,about 3-5 minutes.  Remove from heat, setaside.
5.   Prep optionaltoppings for the taco salad.
6.  Add mixed lettucegreens to a deep bowl, top with taco meat, seasonal chopped veggies, gratedcheese, Cilantro-Mint Guacamole Sauce, cultured sour cream, kimchi and hotsauce.  Serve immediately and enjoy everybite.

Taco Salad w/ Cilantro-Mint Guacamole, Cultured Sour Cream, Raw Cheddar Cheese, Cucumbers and Kimchi

Yield: Makesabout 3-4 servings.

This post is part of Monday Mania @ The Healthy Home Economist,  Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Fat Tuesday at Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, and Whole Foods Wednesday @ This Chick Cooks.