Beefy Greens

Feeling like a salad for a main? Try this hearty combination of kale and ground beef, made to satisfy. Of course you can add any other veggies you’d like. I kept it basic with some standards, kale and avocado, of course.

Serves 4


  • 1 large bunch of kale, stems removed and roughly chopped
  • 1 avocado, sliced
  • 1 lb ground beef
  • 1/2 cup shredded cheddar or Mexican blend
  • 4 carrots, peeled and sliced into thin rounds
  • 1/2 red onion, chopped
  • 4 cloves garlic, finely chopped
  • 5 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons balsamic vinegar
  • salt & pepper


  1. Heat 1 tablespoon olive oil in a hot skillet and add onions, carrots and garlic.
  2. Cook for a few minutes, stirring occasionally, until softened and season with salt & pepper.
  3. Crumble in the beef and break apart further with spatula as cooking.
  4. Remove from stove once crumbly and slightly browned.
  5. Combine remaining olive oil, mustard and vinegar in the bottom of a salad bowl, add salt & pepper and stir until emulsified.
  6. Add kale and toss until well coated.
  7. Arrange avocado slices, then add beef and top with cheese before serving.

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