This Whole30 Taco Salad is bold, spicy, and so fresh! It features a base of mixed greens, perfectly seasoned taco meat, and so many great toppings. This easy meal is great for busy weeknights!
First, add ground beef to a skillet over medium heat.
Use spatula to break up meat. Cook until brown and crumbly. Then discard excess grease from pan.
To the skillet, add water, minced garlic, paprika, cumin, onion powder, chili powder, and cayenne powder. Stir to combine. Simmer for 3 minutes or until water is mostly gone.
Then, remove meat from heat.
Assemble salads. Place baby kale or mixed greens on plate. Top with meat mixture, halved tomatoes, diced onion, and mashed avocado.
Add a squeeze of lime juice to eat salad. Serve!
Notes
Ground beef can be replaced by ground turkey, ground chicken or ground pork.
Allow meat mixture and seasonings to simmer until water has been soaked up. Do not let it burn or get too dry.
Baby kale or mixed greens are great for this salad. If desired, spinach and romaine work well too.
Salsa is another great topping for this taco salad.
Store leftovers in an airtight container in the fridge for up to 4 days.
If making ahead of time, I suggest storing the meat mixture separate from the salad ingredients. Additionally, mash the avocados just before eating.