Taco Salad

Looking for an easy weeknight meal? My go-to is this taco salad. It’s easy to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Plus, it’s made even lighter by using salsa as the dressing, one of my favorite things to do!

Taco Salad

Flavor town!

This past weekend I was in Austin, TX for the PaleoFX conference and hung out with so many amazing and inspiring authors and bloggers. Everyone was so sweet, and if you follow me on Snapchat and Instagram you definitely saw how much fun we had. Lots of laughs and we ate, A LOT. Austin has the best food ever! 24 Diner, Picnik, Snooze, Salty Sow, Chilantro, La Barbecue, Dolce Neve, Lick, Texas Coffee Traders, and so much more. I told you, we ate a lot!

AUSTIN TXPaleoFX 2016

Lots of love to these beautiful people: Cassy from Fed and Fit, Vanessa from Clean Eating with a Dirty Mind, Suzanne and Sean from Pastured Kitchen, Juli from PaleOMG, Anthony and Kat from We Are Primal Two, Ben and Jenni from The Urban Poser, Russ from The Domestic Man, Kristin from The Paleo AttorneyDiane from Balanced Bites, Tony of Kasandrinos Olive Oil, the Siete Foods family, and EVERYONE else who made this weekend so wonderful, and all of you who came and said hi!

 Now that I’m home, I’m eating light with this taco salad and getting ready for this upcoming weekend, my bachelorette party with my girlfriends! June is a crazy month, you guys!

Taco Salad

Taco Salad

Taco Salad

Preparation 15 min 2017-03-26T00:15:00+00:00 Cook Time 10 min 2017-03-26T00:10:00+00:00 Serves 1     adjust servings

Ingredients

Taco Meat

Salad

  • 4 cups chopped romaine lettuce
  • 1 avocado, cubed
  • 2 cups diced cherry tomatoes
  • 1/4 red onion, finely chopped
  • 1/4 cup jalapeños
  • Optional: 1/2 cup grated cheddar cheese
  • Salsa, for dressing
  • Lime wedges, for garnish
  • Cilantro, for garnish
  • Chopped Scallions, for garnish

Instructions

  • In a small bowl combine the seasonings and mix the seasoning into the ground beef mixture.
  • Heat oil over medium heat in a skillet, and cook beef until browned, about 7 minutes. Add in salsa and mix to combine.
  • Strain extra juice out of the beef mixture and set aside, covered.
  • Assemble Salad: Place lettuce in bowls, top with taco meat, tomato, avocado, onion, jalapeños, cheddar if adding, and garnish with scallions and cilantro.
  • Serve immediately with salsa for the dressing.
  • Recipe Notes

  • I also love this salad with sautéed onion and peppers!
  • Taco Salad

    Dig in and enjoy!

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