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Paleo Taco Salad

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


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
  • t salt
  • 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


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.
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