Low Carb Taco Salad Bowl
A quick and easy low-carb taco salad bowl that's loaded with seasoned meat, creamy avocado, and vibrant veggies, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey Choose beef for richness or turkey for a leaner option.
- 1 tablespoon taco seasoning Can use store-bought or homemade.
- 4 cups mixed salad greens A mix of romaine and baby spinach is recommended.
- 1 cup cherry tomatoes Halved.
- 1 each avocado, diced Use ripe but firm.
- 1/2 cup shredded cheese Cheddar or Mexican blend.
- 1/4 cup sour cream Greek yogurt can be used as a lighter swap.
- 1/4 cup salsa Choose mild or spicy to taste.
Optional Garnishes
- sliced jalapeños To taste.
- sliced olives To taste.
- fresh cilantro To taste.
- lime wedges For squeezing.
Instructions
Cooking the Meat
- Heat a large skillet over medium heat and add the ground beef or turkey.
- Cook the meat, breaking it up with a spatula, until no pink remains (ground beef is safe at 160°F; ground turkey at 165°F). Drain excess fat if desired.
- Sprinkle taco seasoning over the cooked meat. Add a splash of water if suggested. Stir and cook for 1–2 minutes to bloom the spices.
Assembling the Salad
- In a large salad bowl, combine mixed greens, halved cherry tomatoes, diced avocado, and shredded cheese. Toss gently to mix.
- Spoon the warm seasoned meat over the salad. Add dollops of sour cream and salsa.
- Finish with optional garnishes like jalapeños, olives, or cilantro. Serve immediately.
Notes
For a dairy-free version, skip the cheese and swap sour cream for dairy-free yogurt. For extra protein without extra fat, use ground turkey and optionally add olive oil if the pan is too dry.