For the meat: 2 cloves garlic, minced

1/4 cup finely diced onion

1 lb ground grass-fed beef

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1/2 tsp chili powder

4 tbsp chopped fresh cilantro 

For the salad: 1 head iceberg lettuce, coarsely shredded 2 large tomato, diced 2 2.25-oz can sliced black olives, drained 1/2 cup prepared salsa

For the dressing: 1 small ripe avocado, juice of 1 lime, 3 tbsp water, 3 tbsp extra virgin olive oil, 1 clove garlic grated, 2 tbsp chopped fresh cilantro, salt and pepper to taste



In a medium skillet over medium heat, add the garlic, onion, and beef.

If the beef is very lean, you may need to add some oil of your choice to help the meat brown and the vegetables to soften.

Cook the mixture until the meat is about 75% of the way cooked, then sprinkle over the cumin, coriander, paprika, chili powder, and salt and pepper.

Cook the meat through and toss in the cilantro.

While the meat is cooking, prepare the salad: arrange the lettuce, tomato, olives, and salsa decoratively between 4 dinner plates. Set aside while preparing the dressing.

For the dressing: add all the ingredients to a bowl of a food processor or the container that your immersion blender comes with.

Blend the mixture until very smooth. Set aside.

Finally, place the meat in the center of each salad and add thick drizzles of the avocado dressing all around.

Cilantro makes a pretty garnish.