Spiced Beef Salad with Chimichurri

This spiced beef salad can be enjoyed as a full meal, or used as a filling for lettuce wraps or tacos. It can also be enjoyed alongside mashed sweet potatoes and hard boiled eggs.

For the beef:

• 2 tbsp avocado oil or extra virgin olive oil
• 2 tbsp garlic chopped
• ½ lb ground beef
• ½ cup sweet potatoes peeled and diced
• 2 tbsp golden raisins
• 1 tsp cinnamon
• 1 tsp chili powder
• salt to taste
• cracked black pepper to taste

For the dressing:

• 2 cup fresh parsley chopped
• ½ cup fresh oregano chopped
• 1 cup fresh cilantro chopped
• 2 tbsp shallot diced
• 1 lemon zested and juiced
• ¼ cup red wine vinegar
• ½ cup avocado oil or extra virgin olive oil
• salt to taste
• cracked black pepper to taste

For the salad:

• 2 hearts romaine lettuce roughly copped
• 1 avocado sliced
• ½ cup red bell pepper sliced
• ½ cup red onion sliced
• ½ cup carrot shredded
• ½ cup grape tomato halved
• ½ cup orange segments halved lengthwise and sliced
• 2 tbsp. scallions chopped

Instructions

• Add oil to a sautee pan and brown the garlic, ground beef, and sweet potato together over medium heat until fully cooked. Add the raisins and seasoning and simmer on medium heat until the raisins and sweet potatoes are soft.
• Drain the excess fat and allow the mixture to cool.
• Add all dressing ingredients together in a food processor and pulse until incorporated. The final texture should remind you of pesto.
• Combine all of the salad ingredients in a large mixing bowl and add in the chimichurri dressing. Plate the dressed salad and top with ground beef mixture.
• Tip: Double the recipe and leave half undressed so you can use as a quick, delicious weekday lunch.