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Keto Taco Salad

Quick Keto Taco Salad with Creamy Avocado Dressing Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 2 tbsp homemade taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper)
  • 1 tbsp olive oil
  • 4 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • ½ cup shredded sharp cheddar cheese
  • Pickled jalapeños and sliced black olives, optional
  • 1 ripe medium avocado
  • ¼ cup sour cream
  • ¼ cup packed fresh cilantro leaves
  • 1 tbsp fresh lime juice
  • 1 small garlic clove
  • Kosher salt and black pepper to taste

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up, for 8-10 minutes until browned and no longer pink. Drain fat, stir in taco seasoning and 2 tbsp water, and cook 1 minute.
  2. In a food processor, blend avocado, sour cream, cilantro, lime juice, garlic, and a pinch of salt until smooth, about 30 seconds. Adjust seasoning with salt and pepper.
  3. Place romaine in a large bowl or divide among four bowls. If you like wilted lettuce, toss hot beef with romaine for 30 seconds first. Top with cherry tomatoes, cheddar, and any optional toppings.
  4. Spoon the dressing over the salad and toss everything together until well coated, about 1 minute. Serve immediately.

Notes

For the crispiest lettuce, keep the beef and dressing separate from the greens until just before serving. If the avocado dressing firms up in the fridge, let it sit at room temperature for 10 minutes or stir in a teaspoon of lime juice to loosen it.