Get the Recipe: Whole30 Taco Salad (Paleo)

Name: Get the Recipe: Whole30 Taco Salad (Paleo)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound ground beef; ¼ cup water; 1 tsp minced garlic; 1 tsp paprika; 1 tbsp cumin; 1 tsp onion powder; 1 tsp chili powder; 1 tsp cayenne pepper; 4 cups baby kale; 2 avocados; 1 cup Baby tomatoes; ½ cup red onion; 1 lime

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
381 kcal
Course
Main Course
Cuisine
Mexican

Get the Recipe: Whole30 Taco Salad (Paleo)

Valerie Flores

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This Whole30 Taco Salad is bold, spicy, and so fresh! It features a base of mixed greens, perfectly seasoned taco meat, and so many great toppings. This easy meal is great for busy weeknights!

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Ingredients

Servings

1 pound ground beef
¼ cup water
1 tsp minced garlic
1 tsp paprika
1 tbsp cumin
1 tsp onion powder
1 tsp chili powder
1 tsp cayenne pepper optional
4 cups baby kale or mixed greens
2 avocados mashed
1 cup Baby tomatoes halved
½ cup red onion finely diced
1 lime

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Instructions

First, add ground beef to a skillet over medium heat.
Use spatula to break up meat. Cook until brown and crumbly. Then discard excess grease from pan.
To the skillet, add water, minced garlic, paprika, cumin, onion powder, chili powder, and cayenne powder. Stir to combine. Simmer for 3 minutes or until water is mostly gone.
Then, remove meat from heat.
Assemble salads. Place baby kale or mixed greens on plate. Top with meat mixture, halved tomatoes, diced onion, and mashed avocado.
Add a squeeze of lime juice to eat salad. Serve!

Notes

Ground beef can be replaced by ground turkey, ground chicken or ground pork.
Allow meat mixture and seasonings to simmer until water has been soaked up. Do not let it burn or get too dry.
Baby kale or mixed greens are great for this salad. If desired, spinach and romaine work well too.
Salsa is another great topping for this taco salad.
Store leftovers in an airtight container in the fridge for up to 4 days.
If making ahead of time, I suggest storing the meat mixture separate from the salad ingredients. Additionally, mash the avocados just before eating.

Nutrition Information

Show Details

Calories 381kcal (19%) Carbohydrates 21g (7%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 70mg (23%) Sodium 122mg (5%) Potassium 1400mg (40%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 7573IU (151%) Vitamin C 104mg (116%) Calcium 157mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 381 kcal

% Daily Value*

Calories	381kcal	19%
Carbohydrates	21g	7%
Protein	30g	60%
Fat	22g	34%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	70mg	23%
Sodium	122mg	5%
Potassium	1400mg	30%
Fiber	9g	36%
Sugar	3g	6%
Vitamin A	7573IU	151%
Vitamin C	104mg	116%
Calcium	157mg	16%
Iron	6mg	33%