Baby Kale Paleo Taco Salad with Chile-Lime Dressing

Ingredients

• 1 lb. ground beef
• 1-2 tsp. olive oil
• 2 T Kalyn's Taco Seasoning
• 1 cup water
• 5 oz. baby kale leaves, washed and spun dry if needed
• 1 red bell pepper, sliced into thin strips
• 1 cup grape or cherry tomatoes, cut in half
• 1 can sliced olives
• 1-2 avocados, diced
• 1 T fresh squeezed lime juice
• 2 T fresh squeezed lime juice
• 1/2 tsp. ground chile powder
• 1/4 tsp. ground cumin
• 1/2 tsp. Spike Seasoning
• 3 T olive oil

Directions

1. Warm the olive oil in a heavy skillet, then add the ground beef and break it up as it cooks over medium-high heat. Continue cooking until the meat is browned, using a turner to crumble it into small pieces as you go.
2. Once the beef is nicely browned, add the Kalyn's Taco Seasoning, or your own taco seasoning, along with the water. Stir everything together, then reduce the heat to low and let it simmer until the liquid has cooked off, about 8-10 minutes.
3. When there is no moisture left in the pan, transfer the taco meat to a bowl and set it aside until it has cooled to just slightly warm.
4. As the beef cooks, make the dressing by whisking together the 2 T lime juice, ground chile powder, ground cumin, Spike Seasoning, if using, or another all-purpose seasoning, and olive oil.
5. Wash the baby kale and spin it dry if needed. Trim away any larger stems if you like. Slice the red pepper into strips, halve the cherry tomatoes, and cut the avocado or avocados into cubes, then toss the avocado with the 1 T of lime juice.
6. Place the kale leaves in a bowl large enough for the whole salad and toss them with the dressing. Add the slightly cooled taco meat, red pepper strips, and tomato halves, then toss once more.
7. Add the avocado pieces and toss gently so they stay mostly intact. Serve right away.