Get the Recipe: Whole30 Taco Salad (Paleo)
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!
Ingredients
- 1 pound ground beef
- ¼ cup water
- 1 tsp minced garlic
- 1 tsp paprika
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp cayenne pepper, optional
- 4 cups baby kale, or mixed greens
- 2 avocados, mashed
- 1 cup baby tomatoes, halved
- ½ cup red onion, finely diced
- 1 lime
Instructions
- 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.
Calories: 381kcal, Carbohydrates: 21g, Protein: 30g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 122mg, Potassium: 1400mg, Fiber: 9g, Sugar: 3g, Vitamin A: 7573IU, Vitamin C: 104mg, Calcium: 157mg, Iron: 6mg