Taco-Less Taco Salad (in 15 Min!)

Published: Mon, 04/18/22

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Today's Recipe
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Dear ,

Growing up, one of my favorite things to order at a Mexican restaurant was a big taco salad.

You know the kind - smothered in shredded cheese and sour cream and served in a huge, deep-fried taco shell bowl.

And while they may taste delicious, most taco salads are far from healthy (they're high in inflammatory fats, sky high in sodium, and loaded with carbohydrates) not to mention the "hidden" ingredients like acrylamide, GMOs, hormones, pesticides and other health-harming substances.

But here's the good news... You can still enjoy the wonderful flavors of a taco salad without compromising your health.

Creating a Healthy Taco Salad

What most of us love about a taco salad isn't the taco - it's the unique combination of spiced meat... the vibrant cilantro... and the not-so-subtle kick of jalapeno, and lime juice that make this dish so crave-worthy.

And what about the crunch? A small handful of toasted pumpkin seeds make the perfect nutrient-rich stand-in for the taco shell. I prefer Eden Organics Dry Roasted Sea Salted Pumpkin Seeds, which contain no vegetable or seed oils - just the seeds and salt. They also have spiced versions, if you prefer.

When the craving for Mexican strikes, give this quick and simple 15 minute recipe a try. You won't be disappointed!

To Your Health,

Kelley Herring
Healing Gourmet

Taco-less Taco Salad

Yield: 4 big salads
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

1 lb. grass-fed ground beef
1/2 Tbsp. garlic powder
1/2 Tbsp. chili powder
2 tsp. cumin powder
2 tsp. dried oregano
1 medium sweet onion, diced
8 cups organic spinach
2 medium avocados, diced
20 rings organic pickled jalapenos
20 brined black olives, sliced
8 Tbsp. organic salsa
2 Tbsp. toasted pumpkin seeds (optional)

Preparation

Heat a safe nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally until cooked through. Drain.
Return to heat. Stir in the salt, garlic powder, chili powder, cumin powder and dried oregano. Heat over low heat.
Meanwhile, prepare the salads. Divide spinach among plates and top with onion, avocado, olives and jalapeños, leaving room in the center for the meat and salsa.
Scoop out the taco meat and place a mound in the center of each salad.
Top with salsa, pumpkin-seeds (if using) and drizzle with Cumin-Lime Vinaigrette or Cilantro Vinaigrette.

Nutrition Information Per Serving
456 calories, 30 g fat, 8.5 g saturated fat, 17 g monounsaturated fat, 3 g polyunsaturated fat, 70 mg cholesterol, 21 g carbohydrate, 5 g sugar, 10 g fiber, 27 g protein

Excellent Source of:
Fiber, Iron, Magnesium, Potassium, Protein, Selenium, Zinc, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Folate, Niacin, Riboflavin, Phosphorous, Manganese

Good Source of:
Calcium, Vitamin E, Thiamin, ALA Omega-3

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