Low Carb Taco Salad
Low Carb Taco Salad
Table of Contents
Enjoy a delicious low carb taco salad made with wholesome ingredients that’s easy to prepare and packed with flavor! This healthy twist on Taco Tuesday features lean ground beef or turkey for a satisfying meal.
Ground beef tacos with cheese shells are a family favorite, but it’s fun to switch things up now and then. Luckily, my kids have recently developed a taste for salads, which is fantastic! Salads can be the quickest and easiest dinner option after a busy day.
This taco salad is one of their favorites. I like it because it only takes as long to assemble as the ground beef takes to cook.
Low Carb Taco Salad
Is there anything better than a healthy taco salad for dinner? Picture crisp romaine lettuce topped with seasoned lean ground beef (or turkey) and nutritious add-ins like cheese, purple or green onions, fresh tomatoes, and creamy avocado.
It’s tough to find anyone who doesn’t enjoy the delicious flavors of this popular salad. Taco salads are not only simple to prepare, but they also taste fantastic.
I am a big fan of ground beef, but this taco salad can easily be made with ground turkey as well. I prefer using lean beef in the recipe because it crumbles nicely and keeps the salad from becoming greasy. Plus, with the cheese, sour cream, and dressing, there’s plenty of fat to meet keto macros if you’re tracking them.
The only twist in this recipe is that I prefer a vinaigrette dressing, like the Cilantro Lime Vinaigrette from Five Heart Home. It perfectly balances the flavors of the seasoned taco meat and the richness of the cheese and sour cream.
I start with lean ground beef seasoned with ground cumin or homemade taco seasoning, and I choose crisp romaine hearts for the lettuce. Traditional toppings like avocado, cheese, onion, and tomato are my favorites. After tossing the lettuce, seasoned meat, and toppings with the dressing, I serve it with salsa and sour cream so good!
What are your favorite taco toppings? Let me know in the comments.
Low Carb Taco Salad
Ingredients
- 1 pound lean ground beef
- 2 whole Romaine hearts 340 grams, chopped
- 1 whole avocado cubed
- 4 ounce cheddar cheese cubed
- 3 ounces grape tomatoes halved
- 2 tablespoon sliced red onion ½ ounce
- 1 teaspoon ground cumin or 2 tablespoon of Homemade Taco Seasoning
- salt and pepper to taste
- Mexican Viniagrette
- ½ batch Cilantro Lime Vinaigrette sub sugar-free sweetener to taste, for the honey
- Optional Ingredients:
- salsa
- sour cream
Instructions
- Preparation:
- Make vinaigrette per instructions. Chop and prepare vegetables and cheese.
- Method:
- Place the ground beef in a cold pan over medium heat. Work the ground beef in the pan to break up in to tiny crumbles, about 7 minutes. Add the cumin and salt and pepper to taste. Alternately, use 2 tablespoon of my homemade taco seasoning. Let cool slightly.
- Place all of the ingredients into a large bowl and toss with the dressing. Top with a dollop of sour cream and salsa if desired (don’t forget to count the carbs). Serves 4.
