Low-Carb Taco Salad

If you leave out the tortilla chips or shell, taco salad is naturally low in carbs. This version is very easy to throw together when you don't feel like cooking, especially if you have the meat prepared ahead of time, or have it leftover from another meal such as Ropa Vieja. We like to "dress" the salad individually with the sour cream and salsa, but if you like more dressing, either a low-carb ranch type or a lemon and olive oil dressing works well.

INGREDIENTS
  • 1 pound ground beef
  • 8 green onions, chopped, white and green parts separated into two piles green onions, chopped, white and green parts separated into two piles
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • 1 head romaine lettuce, chopped lettuce, chopped
  • 1 medium tomato, chopped tomato, chopped
  • 1 avocado, diced (Haas has the least carb) avocado, diced (Haas has the least carb)
  • small can (4 oz) chopped or sliced ripe olives (optional) olives (optional)
  • 1 1/2 cups grated cheese - cheddar, Monterey Jack, or a combination
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • Yield:  5 Servings
PREPARATION
Cook beef in skillet with chili powder, white part of onions, and salt and pepper. You can put in the salad warm or chilled, as you prefer.

Mix together the lettuce, tomato, avocado, green onion, and olives. At this point you can add the meat and cheese and toss it together, or put it on top of each individual serving. Top with salsa and sour cream.

Nutritional Information: Each of 5 servings has 5.5 grams effective carbohydrate plus 4 grams fiber, 36 grams protein, and 505 calories. With olives, add an extra half gram of carbohydrate and 19 calories per serving.Each of 5 servings has 5.5 grams effective carbohydrate plus 4 grams fiber, 36 grams protein, and 505 calories. With olives, add an extra half gram of carbohydrate and 19 calories per serving.


EmoticonEmoticon