This low-carb salad is big on flavor yet quick and easy to make!
My daughter and I used to eat taco salads all the time when she was in high school. Ours did not have meat, but it did have crushed nacho tortilla chips. We loved the soggy leftovers the next day. This keto taco salad is very different from the one I enjoyed for years, yet equally delicious. You get savory ground beef, flavored with our warming blend of taco spices (recipe link in the ingredient list below), nestled between a bed of lettuce, refreshing avocados, and juicy tomatoes. I typically skip the dressing and instead use some salsa for my salad. It’s so good.
One of the reasons I love many keto recipes is the inclusion of cheese. That’s what I missed most years ago when I was on a paleo diet. Yes, it’s true, I’ve pretty much tried every type of diet over the years. I currently do my own thing, using some aspects of a paleo diet and some from keto, depending on my mood. My biggest problem is that I love food, so of course, it’s no surprise that I write about recipes. I love trying out new recipes and sharing the details with all of you.
Salad is one of my favorite foods for lunch, and I often turn to it for dinner when I don’t feel like cooking. And, if I don’t have avocado on hand for this salad, you can rest assured that I always have a box of individual guacamole cups in the refrigerator ready to fill in for fresh avocado chunks. The only other change I make is omitting the cilantro, as I’m not a fan of that fresh herb. Parsley makes an excellent replacement, or I omit it entirely and really don’t feel like I’m missing out on any flavor. You can also make this recipe with ground turkey, chicken, or pork.
Taco salad toppings that are tops!
As great as this keto taco salad is as written below, there’s nothing to stop you from taking it to the next level with assorted toppings. I like to add chopped scallions (green onions) and sliced black olives. Sour cream or plain Greek yogurt is also great, especially if you don’t use salad dressing. Of course, you can always go decadent with this Nacho Cheese Sauce Recipe drizzled over the top.
Now, let’s talk about dressings and other alternatives. My favorite option is salsa, and some to try with this salad are Salsa Ranchera, Chipotle Salsa, and Salsa Roja Recipe, each bringing a different taste to the salad. If you want to use a salad dressing, try Avocado Ranch Dressing, Cilantro-Lime Dressing (Cilantro Vinaigrette), or Sweet Onion Dressing. They are flavorful options.
How do I store leftovers?
It’s best to store any leftover keto taco salad without the meat by placing it in a separate airtight container from the vegetables. However, if you have leftovers with the meat added, no worries, it will still be good cold. The meat can be enjoyed on the salad warm or cold. Leftovers without dressing will be good for up to 2 days. Dressing can cause the salad greens to wilt quickly.
Serving suggestions
Serve this keto taco salad with Taquitos (just swap in a low-carb tortilla), which make a great side dish. If you want to make homemade tortilla chips to add crunch to the salad, try these Keto Tortilla Chips. Then, after enjoying your delicious salad, end your meal with Keto Chocolate Mousse or keep it healthy with refreshing Fruit Kabobs.
Keto Taco Salad
Ingredients
- 1 pound lean ground beef
- 1 small diced onion
- 3 cloves garlic minced
- 2 tablespoons homemade taco seasoning
- 1 1/2 tablespoons water
- 8 ounces romaine lettuce chopped
- 1 large avocado diced or sliced
- 1 cup grape tomatoes halved or quartered
- 4 ounces shredded cheddar cheese
- 1/4 cup fresh cilantro chopped
- 1/4 cup pickled jalapeño slices optional
- 1 lime cut into wedges
- Keto dressing of choice for serving (optional)
Instructions
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Heat a skillet over medium-high heat. Add the lean ground beef and diced onion. Cook until the beef is browned and the onion is soft, about 6 minutes.
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Add the minced garlic, homemade taco seasoning, and water. Stir well and cook for 2 more minutes until the seasoning is fully incorporated. Remove the pan from heat and drain excess fat if needed.
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Arrange the chopped romaine lettuce in a large bowl. Top with the seasoned beef, avocado, grape tomatoes, shredded cheddar cheese, and fresh cilantro.
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If using, top with pickled jalapeños. Squeeze lime juice over the salad, then serve immediately with your favorite dressing if desired.
Nutrition
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