Beef Fajita Salad with Roasted Poblano Dressing
Today we're making a hearty and delicious salad with all the flavors of fajitas. It begins with a bed of green cabbage and spinach, with cooked peppers and onions, seasoned ground beef, salsa, cherry tomatoes and a delicious roasted poblano dressing on top. You won't miss the wraps here. It's so good!
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Servings: 4
Calories: 549kcal
Equipment
- Oven
- small baking sheet
- 1 Large frying pan
- 1 small food processor or high speed blender
Ingredients
- 1 poblano
- 1/2 cup avocado or olive oil mayonnaise
- 1/2 cup sour cream
- 1 tbsp lime juice juice of half a lime
- 1/2 tsp sea salt
- 1 lb ground beef
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- dash sea salt
- 4 cups shredded green cabbage
- 2 cups spinach
- 1 cup salsa
Instructions
- To make the dressing:
- Set the oven to BROIL setting. Set your oven rack directly underneath the broiler.
- Cut and seed the poblano pepper. Arrange on a small sheet pan and roast in the oven for about 5 minutes or until the skin is blackened and blistered.
- In a small food processor or high speed blender, add roasted poblano, mayonnaise, sour cream, lime juice and sea salt. Process until smooth.
- To make the onions, peppers and beef mixture:
- Heat 1 tbsp oil in a large skillet over medium heat. Saute onion and peppers for 3-5 minutes; until just tender. Remove from pan and put aside.
- Using the same skillet, add the ground beef and cook until browned. Add spices and a dash of sea salt.
- To make the Salad:
- Evenly divide cabbage and spinach among 4 bowls or use 1 large salad bowl if you think you will eat it all. Top with onions and peppers, ground beef and salsa.
- Drizzle roasted poblano dressing over everything.
Notes
Use bagged pre-shredded cabbage instead of shredding it yourself. This is a great time saving hack.
Substitute 2 jalapenos instead of a poblano pepper. Keep the seeds if you like the heat. Remove the seeds for milder flavour.
Substitute 1 tsp cumin and 1 tsp chili powder for roasted poblano pepper.
Substitute romaine lettuce for spinach.
Substitute Greek yogurt, coconut yogurt or canned coconut milk for sour cream.
Add shredded cheese to salad if desired.
Nutrition
Calories: 549kcal | Carbohydrates: 19.2g | Protein: 27.9g | Fat: 39.8g | Saturated Fat: 11.7g | Sodium: 1392.9mg | Potassium: 598.3mg | Fiber: 5.5g | Sugar: 9.1g