Low Carb Taco Salad Recipe
Your tastebuds will love this Low Carb and Healthy Taco Salad. Forget about counting carbs and reap the benefits of this simple, delicious recipe. It’s the perfect meal without the guilt.
Ingredients
For Taco Salad
- 1 pound lean ground beef
- 1 tablespoon minced garlic
- 1 tablespoon avocado oil
- 5 ounce romaine salad, chopped
- 1 cup cherry tomatoes, cut in half
- ¼ cup red onion, finely diced
- 1 jalapeno, seeded and finely chopped
- 1 cup shredded cheddar cheese
- 3 tablespoon taco seasoning
- 1 large avocado, diced
- crispy baked cheese chips for topping, optional, homemade or store-bought
For Dressing
- 2 tablespoons olive oil
- 2 tablespoon lime juice
- 2 tablespoon sour cream
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
Instructions
- Heat the oil in a skillet over medium-high heat. Cook the beef until browned, and there is no pink remaining. This will take about 5 minutes or so. Drain any excess grease.
- Stir the garlic and taco seasoning into the cooked beef. Cook for 2-3 minutes, and then take the skillet off the heat.
- Make the dressing by mixing all the dressing ingredients.
- To assemble the salad, add a layer of chopped romaine to a plate or bowl, followed by the rest of the ingredients.
- Drizzle dressing on top and enjoy.
Notes
- To Store. For the best results, store the leftovers of this salad in different containers. The cooked beef will need to be stored separately from the chopped romaine, or it will get soggy over time. All leftovers need to be stored in the fridge in an airtight container.
- Freezing. While you can freeze the cooked beef, the salad needs to be eaten fresh. It just doesn’t freeze well!
Nutrition
Calories: 647kcalCarbohydrates: 16gProtein: 44gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 136mgSodium: 761mgPotassium: 1184mgFiber: 7gSugar: 4gVitamin A: 5178IUVitamin C: 32mgCalcium: 331mgIron: 5mg
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