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Low Carb Taco Salad

A colorful and nutritious salad packed with flavorful taco ingredients, perfect for a healthy meal that’s low in carbs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein and Dressing
  • 1 lb ground turkey or chicken Can substitute with ground beef or tofu.
  • 1 teaspoon taco seasoning
  • 1/4 cup sour cream or Greek yogurt Can substitute with a dairy-free alternative.
Salad Base
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup bell pepper, diced
  • 1/2 cup shredded cheese (optional) Use more cheese if desired.
  • fresh cilantro, for garnish
  • Lime wedges, for serving Squeeze over the salad for added flavor.

Method
 

Cooking Protein
  1. In a skillet over medium heat, cook the ground turkey or chicken until browned.
  2. Add taco seasoning and stir to combine.
Assembling Salad
  1. In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, and bell pepper.
  2. Top the salad with the seasoned protein, shredded cheese, sour cream, and avocado slices.
  3. Garnish with fresh cilantro and serve with lime wedges.

Notes

Store any leftovers in an airtight container in the fridge. Best eaten within a day or two. Keep the toppings like avocado and sour cream separate until ready to eat to avoid sogginess. Add extra toppings like more cheese or hot sauce if desired. For extra crunch, consider adding nuts like sliced almonds or walnuts.