Deconstructed warm taco salad (free from gluten, grains, dairy and nightshades)

Thursday, January 5, 2012

Okay. This is a bit of a weird shot in the dark that worked out super well. Instead of the usual taco salad that is full of all kinds of things I'm not supposed to be eating (more to come on my elimination diet soon), I created this in a pinch and it was really tangy, creamy and good. The taco filling you would usually stuff into a corn tortilla was laid out on some beautiful sauteed kale, then leftover meat was reused the next day in a romaine salad. TWO meals in one- my favourite kind!

Deconstructed warm taco salad (gluten, grain, dairy and nightshade free)

For the meat:
1 lb of ground antibiotic-free chicken or turkey (sub beluga lentils for a vegan option)
1 cup cooked sweet potato (sub canned pumpkin or whatever you have on hand)
2 medium carrots, grated
1/2 large sweet onion
juice of 1 lime
1 TB grapeseed oil
1 tsp ground cumin
1/2 tsp ground coriander
sea salt and pepper
1/2-1 cup of unsweetened milk of your choice (I used So Good unsweetened coconut milk)

For the kale:
1 bunch organic kale
1 TB grapeseed oil
sea salt and pepper to taste
all-over sprinkle of garlic powder

  1. Chop onion, grate carrot and saute both in the grapeseed oil over medium until the onion is translucent.
  2. Add the chicken/turkey, cumin, coriander, salt, pepper and lime juice. Saute the meat, breaking up the chunks until most of the pink has disappeared.
  3. Add the sweet potato and the milk to make it creamy.
  4. Cover and simmer on low until cooked (another 5-10 minutes).
  5. While simmering the meat, wash and chop the kale into fine pieces (postage stamp sized).
  6. Heat a second pan on high and add the grapeseed oil. Once the pan is hot, drop in the kale, salt, pepper and garlic powder and saute until slightly wilted. This will take mere moments (a minute or two).
  7. Arrange a "bed" of kale on each plate then spoon the "taco" meat on top.
The next day, you can use your leftover meat as an add on to a big romaine lettuce salad. Mine was romaine, cucumber, radish, celery and a peppery lemon vinaigrette (1 part lemon juice to 3 parts olive oil with tons of pepper and a dash of salt). Marvelous!!

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