Mexican Salad Bowl

A spicy, but fresh salad to keep you warm on a cold day, or cool you down on a hot day – prepare it to suit you.

serves 1


  • 1 tsp olive oil
  • 1 garlic clove, minced
  • ¼ red onion, diced
  • 100g grass-fed beef mince
  • ½ can organic red kidney beans
  • 1 tsp beef bone broth (or beef stock cube)
  • 1/2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Pinch salt & pepper
  • 1/4 cup water
  • 1 cup mixed spinach
  • ¼ cup capsicum, diced
  • ¼ cup cucumber, diced
  • ¼ avocado, diced
  • ¼ cup tomatoes, diced
  • 1 tbl kimchi (optional)
  • Juice of ½ lime
  • Tbl coconut yogurt to serve


  1. Add olive oil, garlic and onion into pan and brown until the onion is soft, then add the mince and brown for 2 minutes.
  2. Add the red kidney beans, bone broth (or stock cube), paprika, chili powder, cumin, salt & pepper, stir.
  3. Add water and let it simmer on low for 5 minutes, uncovered.
  4. Prepare spinach, capsicum, cucumber, avocado and tomatoes in a bowl.
  5. Remove mince from the heat, add to salad and toss with lime juice in a bowl.
  6. Serve with a dollop of coconut yogurt.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s