Taco Salad With Lime Vinegar Dressing

The fresh mozzarella cheese really warm salads are always a great way to spice up regular salads.

Recipe Summary Taco Salad With Lime Vinegar Dressing

This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!

Ingredients | Keto Salad Recipes With Steak

1 pound lean ground beef

¾ cup water

1 (1 ounce) packet taco seasoning mix

1 head romaine lettuce, chopped

1 (15 ounce) can kidney beans, rinsed and drained

1 (10 ounce) basket grape tomatoes, chopped

1 avocado, pitted and sliced

½ cup chopped carrots, or to taste

½ cup chopped green bell pepper, or to taste

½ cup chopped celery, or to taste

¼ cup shredded Cheddar cheese, or to taste (Optional)

¼ cup lime juice

3 tablespoons honey

2 tablespoons champagne vinegar

2 tablespoons chopped fresh cilantro, or to taste (Optional)

2 tablespoons Dijon mustard

3 cloves garlic, minced

salt and ground black pepper to taste

Directions

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.

Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.

Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

Info | Keto Salad Recipes With Steak

prep: 20 mins cook: 10 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Taco Salad With Lime Vinegar Dressing

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