Low Carb Taco Salad

If you’re tired of sitting out Taco Tuesdays, we’ve got an option that will keep you on track with your weight loss goals—a Low Carb Taco Salad. By skipping the tortilla shell and chips and using ground turkey meat as a filling, you’ll make this a dish that’s approved by all diets and easy weight loss programs. It’s easy to prepare but packed with flavor and ideal for lunch or a light dinner. If you’re a vegan or vegetarian, simply swap out the meat for protein-rich black beans.

The lean ground turkey in this recipe will give you the protein you need to fill you up and help build lean muscle mass, while the avocados are packed with healthy fats, soluble fiber and many disease-fighting antioxidants, such as carotenoids. The tomatoes are rich in lycopene and vitamins A, C and K, and the romaine lettuce is another good source of fiber, as well as potassium, biotin, manganese and vitamins B2, B6 and C.

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1 pound lean ground turkey
1 head romaine lettuce, chopped
2 tomatoes, diced
1 Haas avocado, diced
1 1/2 cups grated low-fat cheese of your choice
1/2 cup sour cream
½ cup fresh salsa
½ cup scallions
¼ cup black olives, sliced
1 tbsp chili powder
Kosher sea salt and freshly ground black pepper to taste

Season the ground turkey with chili powder, Kosher sea salt and pepper. Saute in a medium pan over medium heat. When the turkey is about halfway done, add the scallions and continue to cook. Set aside when it’s cooked to your liking.

Combine the romaine lettuce, avocado, tomatoes and olives and toss well. Once the turkey has cooled, add it to the salad mix and toss. Add the cheese and toss again. Prepare the individual servings and sprinkle a little more cheese over each. Top each with a dollop of sour cream and salsa and serve.

Makes four servings.


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