Spicy Mexican Beef Salad

 

A quick and easy mid-week supper. Make double for the family and serve with brown rice for those that want it.

Serves 2

Dressing 
Small handful of fresh coriander
2 tbsp extra virgin olive oil 
1 lime, juiced
1 garlic clove 
5 tablespoons water
1 ripe avocado 
1/2 tsp salt
1/4 tsp cayenne pepper

Spicy Beef 
400g organic beef mince
2tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2-1tsp fresh red chilli, finely chopped
1/2 tsp salt 

Salad
Shredded red or white cabbage, carrot and cucumber and some sliced baby tomatoes.

1.Mix all the beef ingredients well and set aside to marinade.
2.Heat a tablespoon of coconut oil in a large sauce pan on a medium to high heat. 
3.Fry the beef for 10 minutes until brown. Don't let the meat stew. Fry in batches if you only have a small pan.
4.Put all the dressing ingredients in a NutriBullet and blend for 5 seconds approx. until well combined.
5.Put the salad on a plate then the hot beef on top followed by the dressing.