Paleo Taco Salad
Refreshing taco salad filled with veggies, ground meat and homemade creamy dressing!
Ingredients
- 1 pound ground meat of choice Beef, turkey or chicken all work here!
- 1 packet taco seasoning
- 3 stalks chopped romaine lettuce about 8 cups of chopped lettuce
- 1/2 chopped avocado
- 2 tablespoons finely diced jalepenos jarred or fresh. remove the seeds if you don't want it to be very spicy.
- 1 small chopped red onion
- 1 large bell pepper
- 1 pint halved cherry tomatoes
- 1 cup shredded cheddar cheese
Dressing
- 1/2 cup greek yogurt
- 1/2 avocado
- 1 garlic clove
- 2 tablespoons chopped jalepenos jarred or fresh work here.
- 3 tablespoons almond milk
- 1/4 teaspoon sea salt
- 1/2 lime squeezed about 1 tablespoon juice
- 1/4 cup roughly chopped cilantro
Instructions
- Start by blending all the "dressing" ingredients in a high-speed blender or food processor. Scrape down the sides as needed to allow it to blend smoothly. You can add more almond milk to make it a thinner dressing if you like. Place i the fridge while you prepare the other ingredients.
- Cook the ground meat in a pan on the stove with a good pinch of salt and pepper. Add in 1 taco seasoning packet. (Follow the instructions on the back of the packet. Generally you add a little water as well.) Once it's cooked through, set it aside while you chop the veggies.
- In a large mixing bowl, add in the cooked ground meat, lettuce, jalepenos, red onion, bell pepper, cherry tomatoes, and cheddar cheese. Drizzle everything with the dressing and mix until all the ingredients are fullyb coated in the dressing. Lastly, Add in the chopped avocado and gently mix to combine. Enjoy with chips! *If you are not planning on eating it all in one sitting, mix together only what you will eat. Keep the rest of the ingredients seperated in the fridge. This salad will get soggy if you don't eat it all at once.
Notes
Separated in air-tight containers in the fridge, this salad will last 3-4 days!