September 18 2020 recipe by Milad Vince Naghieh![Milad Vince Naghieh]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto taco salad with salsa dressing and guacamole
This fast and simple dish has all the flavors of the Mexican classic salad but without the tortillas or the carbs. It's great to make a batch of the meat base to use as leftovers during the week. Just add fresh salad fixings and guacamole and you have a meal. You're welcome!
USMetric
servingservings
Ingredients
Taco meat
- 2 tbsp 2 tbsp olive oil
- 1¾ lbs 800 g ground beef or ground turkey
- 2 tbsp 2 tbsp taco seasoning (add more, plus salt, if needed)
- ¾ cup 180 ml water
Guacamole
- 2 (14 oz.) 2 (400 g) ripe avocadoripe avocados
- 2 2 minced garlic cloveminced garlic cloves
- 1 tbsp 1 tbsp lime juice
- 2 tbsp 2 tbsp fresh cilantro, finely chopped
- ½ ½ red chili pepper, without seeds and finely choppedred chili peppers, without seeds and finely chopped (optional)
- salt and ground black pepper to taste
Creamy salsa dressing
- ½ cup 120 ml mayonnaise
- ¼ cup 60 ml sugar-free salsa
- salt and ground black pepper to taste
Salad
- 5 oz. (4 cups) 140 g (900 ml) lettuce, thinly sliced
- 5 oz. 140 g cucumber, diced
- 4 oz. (2⁄3 cup) 110 g (150 ml) tomato, dicedtomatoes, diced
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) red onion, thinly sliced wedgesred onions, thinly sliced wedges
Serving
- ½ cup (2 oz.) 120 ml (55 g) Mexican cheese, shredded
- 4 tbsp 4 tbsp fresh cilantro
- 1 1 lime, wedgeslimes, wedges (optional)
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Making low carb simple
Instructions
Taco meat
- Heat the olive oil in a large skillet over medium-high heat. Add the ground meat, and use a spatula to break it up. Stir occasionally for about 10 minutes, or until cooked through.
- Sprinkle the taco seasoning over the meat, and stir until combined. Add the water and increase the temperature to high, bringing the mixture to a boil. Reduce temperature to medium-low, and let simmer for 3-5 minutes, until the mixture thickens. Cover, and keep warm over low heat. Meanwhile, prepare the guacamole.
Guacamole
- Peel the avocados and place them into a medium-sized bowl.
- Add the garlic, lime juice, cilantro, red chili pepper, salt, and pepper. Mash with a fork until the consistency is chunky or smooth, based on your preference. Set aside.
Salsa dressing
- In a small bowl, add the mayonnaise, salsa, salt, and pepper. Mix together until combined. Set aside.
Taco salad
- Layer the salad ingredients in a large serving bowl, or into individual salad bowls.
- For serving, top the salad with taco meat, cheese, cilantro, and lime wedges. Add a dollop of guacamole, and drizzle the creamy salsa dressing over the taco salad.
Tip
When buying taco seasoning and salsa, read through the ingredient labels to ensure that the brands are sugar-free.
Salad = vegetables = carbohydrates. If you aren't doing the salsa then you can add some more salad. Your other option is to increase the amount of ground beef which will not add carbs.
It's generally a blend of some version of Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses. You can use any cheese that you prefer if the blend is more difficult to get.
There are generally some sugar-free options in the store, but you can certainly make your own if you like!