First, peel your plantain by cutting off the ends and scoring it vertically on two sides, then, using your thumb, create a space between the peel and plantain and slide your thumb down in that space to remove the peel. Alternatively, you can do this with a knife.

Once your plantain is peeled, slice it into "chips" that aren't paper thin but not thick and set aside for a moment. Prepare all your other ingredients so they're chopped, diced, and ready to cook.

Heat a large heavy skillet over med heat and add about 1 tbsp of ghee or coconut oil. Once heated, add the chopped onions and cook for about 1 minutes, then add the bell peppers, stir, and cook for about 30 seconds.

Add the ground meat, crumbled, the jalapeño, salt, cumin, and chili powder and stir to brown the beef and allow the peppers to soften. Cook for about 2 minutes until the beef is browned and the mixture is toasty, then set aside and make the plantains*

For the plantains, heat a separate skillet over med-med/hi heat and add the rest of the coconut oil or ghee. Once it just begins to smoke, add all of the sliced plantains to the pan and sprinkle the top with salt. These cook quickly in the heat. Flip them one at a time when the first side just begins to turn golden brown.

Once the second side begins to brown, remove with a slotted spoon to a paper towel to cool.

Fry your eggs in the same skillet you fried your plantains in with the leftover ghee or oil - over med heat, then cover the pan to allow the whites to cook through (or just cook them however you prefer)

Now, assemble the salad! Layer the following over mixed greens: ground beef mixture, tomatoes, slices avocado, plantains and eggs, then garnish with plenty of cilantro and sprinkle with sea salt to taste. Enjoy!