Taco salad is something we eat at least once a week lately. I haven’t been making corn tortillas the last couple of weeks for two reasons – the heat and I’m out of masa – so throwing those taco fillings on top of a bed of lettuce works wonders.

The only thing is we’ve got two family members who aren’t eating pasteurized dairy (raw goat milk and kefir are just fine, though). That takes out a good portion of the fat in the salad that makes it not only tasty, but filling and nutritious as well.

To replace that I add guacamole made fresh with avocados, homegrown garlic, and a good bit of lemon juice. Add that to fresh pico de gallo, homegrown beef seasoned and cooked slow and you’ve got yourself a delicious, filling taco salad without a drop of dairy.

I don’t believe there is a “right” way to make fresh salsa or guacamole. So long as you have the base of tomatoes and avocados; throw in garlic, cilantro, onion, and peppers and you’ll have a pico and guac that are just “right” for you.

Pico de Gallo


  • 4 large roma tomatoes, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 small onion, diced
  • juice of 1/2 lemon
  • sea salt and cayenne to taste

Combine all ingredients in a bowl and allow to marinate for about 10 minutes before serving.



  • 2 large avocados
  • juice of 1/2 lemon
  • 1/4 onion, diced
  • 1 garlic clove, minced
  • 1 small tomato, diced
  • sea salt to taste


Mash avocados in a small bowl, sprinkle over lemon juice immediately (to avoid oxidization), and then mix in all other ingredients. Serve within a few hours or discoloration will occur.

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