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Seasoned Grass-Fed Ground Beef and Fingerling Potato Salad with Avocado Vinaigrette

Featured in the Honolulu Star-Advertiser on July 29, 2020.
Recipe compliments of Hawaii Farm Bureau from “The Hawaii Farmers Market Cookbook – Vol. 2: The Chef’s Guide to Fresh Island Foods".

Seasoned Grass Fed Ground Beef and Fingering Potato Salad

Ingredients:

Seasoned Grass-Fed Ground Beef and Fingerling Potato Salad with Avocado Vinaigrette

  • 2 tablespoons canola oil
  • 1/4 cup diced onion
  • 1 pound ground local grass-fed beef, 80% lean
  • 3/4 cup diced fresh tomatoes with juice
  • 1 tablespoon finely chopped garlic
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon ground oregano
  • 1 cup diced fingerling potatoes, cooked
  • Kosher salt and black pepper
  • 18 leaves Manoa lettuce
  • Avocado Vinaigrette

Directions:

Heat oil in a large saucepan over medium heat. Add onions and sauté for 2 minutes. Add ground beef and sauté for 3 minutes, stirring to break up meat into small pieces. Add tomatoes, garlic, chili powder, cumin, and oregano. Reduce heat to low and simmer for about 20 minutes. Add potatoes and season with salt and pepper. Remove from heat and let mixture come to room temperature. Lay torn pieces of Manoa lettuce on 4 individual plates. Top with beef mixture and drizzle with Avocado Vinaigrette. Serves 4.

Approximate Nutrient Analysis per serving (based on 4 Tablespoon drizzled vinaigrette per serving and not including salt to taste; sodium will vary depending on amount of salt added to vinaigrette):
660 calories, 55 g fat, 11 g saturated fat, 80 mg cholesterol, 350-500 mg sodium, 20 g carbohydrate, 7 g fiber, 4 g sugar, 24 g protein

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