Low Sodium Paleo Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Crisp romaine gets tossed with juicy cherry tomatoes, sliced red onion, creamy avocado, and fresh cilantro, then piled high with warm, well-seasoned taco beef straight from the skillet. The meat is browned until deeply savory and finished with a blend of chili powder, cumin, smoked paprika, garlic, and onion powder for that classic taco flavor in every bite. A bright dressing made from fresh lime juice, olive oil, and cumin ties the whole bowl together without weighing it down. Diced jalapeño adds an optional kick if you like extra heat, and a squeeze of lime at the table brightens everything right up. It's a hearty, fresh, whole-foods dinner that comes together fast and holds up well for meal prep. This one's a solid pick for keeping your added salt intake in check while still landing on serious flavor.

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Ingredients

4 servings

For the taco meat

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp water

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp extra-virgin olive oil
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

1 large head romaine lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 medium jalapeño, seeded and thinly sliced (optional)
2 ripe avocados, diced
¼ cup fresh cilantro leaves

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt until combined. Set aside.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C).

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