Name: Healthy Taco Salad
Prep time: 10 min
Cook time: PT-466591H12M20S
Total time: PT-466591H12M20S
Yield: 4
Ingredients: spinach; beans, black or kidney (see FfL’s “Simply Seasoned Beans” recipe above); avocado, sliced; salsa; dollop of Greek yogurt; chicken breast; ground turkey breast; lean ground beef; steak; baked tofu (vegan option); Brussel sprouts, chopped; red cabbage, chopped; bell peppers, chopped; broccoli slaw; cilantro; onion, chopped; hot sauce; tomatoes, diced; corn; whole-grain rice, cooked

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This Healthy Taco Salad is a quick, convenient, and low-carb way to enjoy lots of flavor.

Depending on our mood and what’s available in the fridge that day, this meal turns out slightly different each time we make it. That’s the fun part… you get to choose based on your preferences! Do you want beef or chicken? Brussels sprouts or broccoli slaw? Whole grain rice or Simply Seasoned Black Beans? Top with cilantro, corn, onions, tomatoes, avocado, or salsa. Whichever ingredients you use, this simple salad will leave you with sensational flavor!

Prep ahead

So you can toss your taco salad together in 5 minutes flat, chop your veggies and cook your protein (such as chicken) on your meal prep day or the day before. Pre-chopping, cutting, or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights.

We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating!

Healthy Taco Salad

Course: ,
Prep Time: 10 minutes
Cook Time: 15 to 30 minutes
Total Time: 25 to 40 minutes
Yield: 4

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Description

This Healthy Taco Salad is a quick, convenient, and low-carb way to enjoy lots of flavor. Depending on our mood and what’s available in the fridge that day, this meal turns out slightly different each time we make it. That’s the fun part… you get to choose based on your preferences! Do you want beef or chicken? Brussels sprouts or broccoli slaw? Whichever ingredients you use, this simple salad will leave you with sensational flavor!

Ingredients

Staple Ingredients:

spinach
beans, black or kidney (see FfL’s “Simply Seasoned Beans” recipe above)
avocado, sliced
salsa
dollop of Greek yogurt

Choose a Meat:

chicken breast
ground turkey breast
lean ground beef
steak
baked tofu (vegan option)

Choose a Crunchy Texture: This satisfies your “crunchy” needs without the calories of typical taco salad nacho chips.

Brussel sprouts, chopped
red cabbage, chopped
bell peppers, chopped
broccoli slaw

Optional Additions:

cilantro
onion, chopped
hot sauce
tomatoes, diced
corn
whole-grain rice, cooked

Instructions

Choose a meat. If you choose turkey or beef, heat pan, add 1 teaspoon of EVOO and brown meat. Season with your favorite herbs and spices. We typically use a dash of lemon juice, salt, pepper, and cayenne pepper. If you choose chicken, grill, bake or cook in a pan. Season to your desired taste.
Cook or warm beans. We typically follow FfL’s “Simply Seasoned Beans” recipe. Finely chop your “crunchy texture” of choice.
On a small-medium plate, place a handful of spinach. Top with meat, beans, diced avocado, and your added “crunch.” Add salsa, yogurt, and any additional toppings you may desire.
Enjoy!

Our Two Favorite Taco Salads:

Grilled chicken seasoned with chili lime seasoning, spinach, 1/2 sliced avocado, cilantro, red cabbage, salsa, a dollop of Greek yogurt, and hot sauce.
Browned ground beef seasoned with salt and pepper, spinach, 1/2 sliced avocado, cilantro, chopped raw Brussels sprouts, beans, salsa, a dollop of Greek yogurt, and hot sauce.

Notes

Dairy-free: To make this meal dairy-free, eliminate Greek yogurt.

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

Keywords: Taco Salad

Category :Recipes

Method :Prep Now, Cook Later, 30 Minute Meals