Go Back
+ servings
Healthy Taco Salad ready to eat

Whole30 Taco Salad

A flavorful taco salad that happens to be Whole30, paleo, and low carb. An easy Mexican dinner recipe with seasoned ground meat, guacamole, and pico de gallo.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Yield:4 servings

Ingredients

  • 1 pound lean ground meat like beef, chicken, or bison
  • 2 tablespoons taco seasoning
  • 8 cups romaine or iceberg lettuce chopped
  • 1 ½ cups tomatoes chopped
  • 2 avocados peeled and seeded
  • juice of 1-2 limes divided
  • cup red onion chopped, divided
  • cilantro chopped, divided

Cilantro-Lime Ranch

  • ½ cup mayonnaise See Note for Whole30
  • ½ lime juiced
  • 2 tablespoons cilantro leaves
  • 2 tablespoons unsweetened plain almond milk to thin, See Note for Whole30

Optional Toppings

  • fresh cilantro chopped
  • sliced black olives
  • fresh jalapenos sliced, or pickled jalapenos slices

Instructions

  • Make the ground meat: Heat a large skillet over medium heat. Add ground meat and sprinkle taco seasoning over. Brown completely, crumbling with a wooden or metal spatula to incorporate seasoning.
  • Make the guacamole: Mash the avocados with the juice of 1 lime and salt to taste. Add in half the red onion and cilantro if desired. Stir.
  • Make the pico de gallo: Toss the tomatoes with juice of 1/2-1 lime, salt, the remaining red onion, and a pinch of cilantro, if desired.
  • Make the dressing: Combine all ingredients and whisk. Add more almond milk to reach desired consistency, if needed.
  • Assemble the salad: Divide lettuce evenly between four bowls then top with ground meat, then guacamole and pico de gallo. Garnish with additional toppings as desired then drizzle with cilantro-lime ranch.

Notes

Make sure you use Whole30-compliant mayonnaise for this recipe. You can use my Immersion Blender Mayonnaise recipe or try compliant store-bought mayonnaise.
Make sure you use Whole30-compliant almond milk.
7g net carbs. To make keto, you can omit the onion for a lower carb count.

Nutrition

Calories: 544kcal | Protein: 28g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 381mg | Potassium: 1264mg | Total Carbs: 17g | Fiber: 10g | Sugar: 5g | Net Carbs: 7g | Vitamin A: 8949IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 5mg
Recipe By:Cheryl Malik