1lb ground grass fed beef
Kale; enough to feed two and de-stemmed and chopped
handful of grape tomatoes sliced in half
1/4 chopped onion
1 avocado sliced and lime squeezed over it
2 slices of Provolone cheese
1 1/2 TB BBQ season
balsamic vinegar and olive oil ( I used a white balsamic w/lemon and herb flavored olive oil)
Brown your meat. Drain. Add the meat back into the skillet and the onion and seasoning till the onions are tender. While the meat is cooking, add the kale in a salad bowl and drizzle over a few teaspoons of olive oil, balsamic and sea salt and pepper. Massage your kale now. Than toss your tomatoes in. This salad is amazing!! When the meat is kinda crispy and onions are to your liking layer the cheese over the meat and cover till the cheese is melted. Slice your avocados. In 2 salad bowls divide the kale, top with the meat and garnish with the avocados. Me liking hot sauce I drizzled some pico pico over it. Enjoy!!
These are some of the oils and vinegars I got. I use in my salad: Olive oil,avocado oil and grapeseed.