Taco Salad
6
servings20
minutes15
minutes35
minutesIngredients
2 pounds grass fed beef or enough chicken breasts for family
1 head iceburg or romaine lettuce
1/2 cup grape tomatoes, halved
1/2 cucumber, sliced
1/4 spanish onion, thinly sliced
1 whole avocado, pitted and sliced
1/2 red or yellow bell pepper, diced
1 boiled egg (optional)
1/4 cup pumpkin seeds
Top with pico de gallo (optional)
- Taco Seasoning
1 Tablespoon chili powder
3/4 teaspoon paprika
1/4 teaspoon turmeric
1/2 Tablespoon cumin
1/2 teaspoon pink Himalayan salt
1/2 teaspoon granulated garlic
1/2 teaspoon dried onion
- Cilantro Lime Dressing
1/2 cup olive oil
4 Tablespoons apple cider vinegar
1 clove garlic, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 jalapeño, finely chopped
1/4 teaspoon pink Himalayan salt
Directions
- Put your salad bowls in the freezer. This will help keep the lettuce cold when topped with hot meat.
- Combine taco seasoning’s dry ingredients
- Prepare the onions, garlic, and cilantro to add to the meat
- Sauté the ground beef or chicken in a frying pan, add onion, garlic, and cilantro
- Stir in dried spices and sauté until cooked
- Combine salad dressing ingredients and set aside
- Assemble the salad on individual plates, top with taco meat or chicken
Notes
- Garnish with pico de gallo, hard boiled egg and pumpkin seeds for a little crunch.
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