Ground Beef Lettuce Wraps
Carrot-Jicama-Avocado Salad
Ingredients
- 1½ lb grass-fed ground beef
- ½ tsp salt
- ½ tsp pepper
- ½ cup creamy almond butter
- 3 Tbsp coconut aminos
- 2 Tbsp rice vinegar
- 2 cloves garlic, minced
- 1 Tbsp grated ginger
- 2 tsp Asian chili garlic sauce
- 1 head green leaf lettuce, leaves separated
- ⅓ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Cook beef, salt, and pepper in a large skillet over medium-high heat 8 minutes or until beef is browned and crumbly; keep warm.
- Whisk together almond butter, coconut aminos, vinegar, garlic, ginger, and chili garlic sauce.
- Divide beef among desired number of lettuce leaves; drizzle with almond sauce. Sprinkle with cilantro; serve with lime wedges.
Side Dish Ingredients
- 3 Tbsp lime juice
- 2 Tbsp extra virgin olive oil
- 1 tsp crushed red pepper
- 1 tsp salt
- 3 carrots, grated
- 1 jicama, peeled and grated
- 2 avocados, diced
Side Dish Instructions
- Whisk together lime juice, oil, red pepper, and salt in a bowl. Add carrots and jicama; toss. Stir in avocado just before serving.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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