If you love tacos and a crunchy salad, this Taco Salad is the best of both worlds. It layers the bold flavors of a classic taco over crisp lettuce and finishes with a creamy, nutrient-dense dressing made from Greek yogurt, lime juice, taco seasoning, and avocado.
This recipe is naturally gluten-free and nut-free, with an impressive nutrition profile: 34 grams of protein and 15 grams of fiber per serving!
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Taco Salad
Ingredients
- 8oz grass fed ground beef
- salt
- pepper
- 1 tbsp taco seasoning
- 2 cups romaine lettuce (shredded)
- 1 cup spinach
- 1/2 cup red onion (finely diced)
- 1/2 cup grape tomatoes (diced)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup cilantro
- 1/4 cup sliced black olives (drained)
- 1/2 cup sharp shredded cheddar cheese (optional)
- 1/4 cup pickled jalapenos
For the Dressing
- 1 medium avocado
- 1/2 cup plain greek yogurt
- 1 tsp lime juice
- 2 tsp taco seasoning
- salt
- pepper
Instructions
- Add beef to a pan over medium/high heat and season with salt and pepper. As beef cooks, continually mix and break apart with the spatula, adding in taco seasoning. Cook until no longer pink on the inside.
- While beef is cooking, add romaine, spinach, red onion, tomatoes, black beans, cilantro, olives, and optional jalapenos to a bowl.
- In a separate bowl, mix together dressing ingredients.
- Pour dressing over salad and mix well. Once beef is done, mix in beef and optional cheese.
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