Go Back
Print
–
+
servings
Smaller
Normal
Larger
Paleo Taco Salad
Print Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
4
Ingredients
1x
2x
3x
For the Taco Meat:
1
T
chili powder
2
t
paprika
1
t
onion powder
½
t
garlic powder
½
t
ground cumin
¼
t
cayenne pepper
1
T
olive oil
1
pound
lean ground beef
For the Cilantro Lime Dressing:
1
cup
fresh cilantro, loosely packed
Juice from 1 orange
Juice from 1 lime
1
tablespoon
honey (optional)
¼
t
ground cumin
⅛
t
salt
⅛
t
black pepper
2
T
olive oil
For the Salad:
1
head Romaine lettuce, washed and roughly chopped
1
avocado, peeled, pitted and diced
2
cups
fresh cilantro leaves, loosely packed
Half of a small red onion, halved and thinly sliced
1
red bell pepper, diced
½
cup
pico de gallo or chunky salsa
Sliced olives
Instructions
For the Taco Meat:
Combine the spices in a small bowl and set aside.
Heat olive oil in a large skillet over a medium high heat. Add beef and and cook 7-8 minutes, breaking up the beef with the back of a spoon.
Add taco seasoning to the beef and cook another minute or two until the beef is cooked through. Remove from heat and set aside.
For the Dressing:
Add all ingredients into a food processor or blender and blend until smooth. Set aside.
To assemble the salad:
Toss all salad ingredients together until combined. Top with taco meat, drizzle with the dressing, and serve.
Tried this recipe?
Let us know
how it was!