Keto Taco Salad
Keto Taco Salad is a low-carb, high-fat version of a traditional taco salad.Featuring seasoned ground beef (or other protein), fresh vegetables, cheese, avocado, and optional homemade dressing, this salad provides all the flavors of a classic taco while keeping carbs to a minimum. It’s an ideal choice for those on a ketogenic diet or anyone looking for a healthier, satisfying meal. Easy to customize and quick to prepare, this recipe is perfect for lunch, dinner, or meal prep.
Equipment
- 1 Skillet (for cooking meat)
- 1 Knife (for chopping vegetables)
- 1 Cutting Board (for preparing veggies)
- 1 Large Mixing Bowl (for assembling salad)
- 1 Spatula (for stirring meat)
- 1 Measuring Cup (for taco seasoning or water)
Ingredients
- 1 lb 450 g Ground beef (or preferred protein)
- 1 tbsp Olive oil for sautéing
- 1 tbsp Taco seasoning store-bought or homemade
- 1 cup Romaine lettuce shredded
- 1/2 cup Cherry tomatoes halved
- 1/4 cup Red onion thinly sliced
- 1 Avocado diced
- 1/4 cup Shredded cheddar cheese or cheese of choice
- 2 tbsp Sour cream optional
- 2 tbsp Fresh cilantro optional, chopped, for garnish
- 1-2 tbsp Lime juice for serving
- Salt & Pepper to taste
Instructions
- Cook the Ground Beef: Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Once cooked through, add taco seasoning and a splash of water. Simmer for 3-5 minutes to allow the flavors to meld together.
- Prepare the Vegetables: While the meat is cooking, wash and chop the lettuce, tomatoes, red onion, and avocado. Set them aside in a large mixing bowl.
- Assemble the Salad: Once the beef is cooked, add it to the bowl with the prepared veggies.Top with shredded cheddar cheese and a dollop of sour cream (if using).
- Garnish & Serve: Squeeze lime juice over the salad and garnish with chopped cilantro.Toss the salad together and serve immediately. Enjoy!
Notes
- Protein Options: You can use ground turkey, chicken, or shrimp for a leaner protein option.
- Dairy-Free: Skip the cheese and sour cream and opt for guacamole or a dairy-free dressing to keep the salad creamy.
- Meal Prep: To make this salad ahead of time, store the cooked protein and chopped veggies separately in the fridge. Combine them just before serving for the freshest texture.
- Low-Carb Variations: If you prefer a spicier salad, add jalapeños or a spicy salsa. You can also incorporate olives or radishes for extra flavor and crunch.