Whole30 Taco Salad Recipes

WHOLE30 TACO SALAD

Whole30 Taco Salad image

A flavorful taco salad that happens to be Whole30, paleo, and low carb. An easy Mexican dinner recipe with seasoned ground meat, guacamole, and pico de gallo.

Provided by Cheryl Malik

Time 30m

Number Of Ingredients 15

Ingredients

1 pound lean ground meat (like beef, chicken, or bison)
2 tablespoons taco seasoning
8 cups romaine or iceberg lettuce (chopped)
1 1/2 cups tomatoes (chopped)
2 avocados (peeled and seeded)
juice of 1-2 limes (divided)
1/3 cup red onion (chopped, divided)
cilantro (chopped, divided)
1/2 cup mayonnaise (See Note for Whole30)
1/2 lime (juiced)
2 tablespoons cilantro leaves
2 tablespoons unsweetened plain almond milk (to thin, See Note for Whole30)
fresh cilantro (chopped)
sliced black olives
fresh jalapenos (sliced, or pickled jalapenos slices)

Steps:

Make the ground meat: Heat a large skillet over medium heat. Add ground meat and sprinkle taco seasoning over. Brown completely, crumbling with a wooden or metal spatula to incorporate seasoning.
Make the guacamole: Mash the avocados with the juice of 1 lime and salt to taste. Add in half the red onion and cilantro if desired. Stir.
Make the pico de gallo: Toss the tomatoes with juice of 1/2-1 lime, salt, the remaining red onion, and a pinch of cilantro, if desired.
Make the dressing: Combine all ingredients and whisk. Add more almond milk to reach desired consistency, if needed.
Assemble the salad: Divide lettuce evenly between four bowls then top with ground meat, then guacamole and pico de gallo. Garnish with additional toppings as desired then drizzle with cilantro-lime ranch.

Nutrition Facts : Calories 544 kcal, Carbohydrate 17 g, Protein 28 g, Fat 42 g, SaturatedFat 8 g, Cholesterol 82 mg, Sodium 381 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving

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