Mexican Salad

by Jennifer Boudreau on April 3, 2014

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Mexican SaladThis is a very simple recipe that my family enjoys so much we eat it almost every week. Although some say ground beef shouldn’t be a part of a clean eating diet, we just make sure we buy organic beef that is 92% lean or better.

One pound of beef and one avocado will feed our family of five for one night. If we want leftovers I prepare 2 pounds of beef and have a second avocado on hand for the next night. Do not prepare too much guacamole ahead of time, as it tends to turn brown quickly! Make it the same night you intend to eat it.


1-2 pounds – Organic ground beef

1-2 each – Avocados, peeled and seeded

16 ounces – Organic salsa, mild

¼ tsp – Garlic powder

¼ tsp – Onion powder

Sea salt to taste

In a small bowl, mash the avocado with a fork until creamy. Add garlic powder, onion powder, and salt to taste.

In a medium pan, cook the ground beef on the stove top over medium-high heat. Once beef is close to being done, mix in salsa. Top with guacamole. Serve over organic brown rice or quinoa.

This is a great way to sneak some healthy fats and fiber into your kiddos dinner. They don’t even know it’s there!

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