YOUR SOLIN GENERATED RECIPE
Sautéed grass-fed beef crisped to perfection over a bed of crunchy shredded lettuce, topped with a creamy Greek yogurt-based special sauce and buttery avocado slices.
INGREDIENTS
7 oz ground beef (93% lean)
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
2 cup romaine lettuce
0.25 cup dill pickles
2 tbsp red onion
0.13 whole avocado
0.5 tsp sesame seeds
0.25 cup plain Greek yogurt
1 tsp yellow mustard
1 tsp pickle juice
0.25 tsp smoked paprika
0.25 tsp garlic powder
PREPARATION
In a small bowl, whisk together the Greek yogurt, yellow mustard, pickle juice, smoked paprika, and garlic powder until smooth to create the creamy special sauce.
Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
Add the ground beef to the hot skillet and season with the sea salt and black pepper.
Use a spatula to break the beef into small crumbles, then let it sear undisturbed for 3 to 4 minutes to develop a deep, crispy brown crust.
Place the shredded romaine lettuce into a large bowl to serve as the crunchy base for your meal.
Arrange the chopped dill pickles, minced red onion, and fresh avocado slices over the bed of lettuce.
Transfer the hot, crispy beef onto the salad, drizzle generously with the prepared sauce, and finish with a sprinkle of sesame seeds.