Sunday, April 7, 2013

Easiest Paleo Taco Salad Ever

I've made and shared a few paleo taco salads on here, but this one takes the prize for easiest. I got the idea from an ancient (1999!) Cooking Light recipe I've had clipped for years.

Instead of seasoning your meat with various spices and tomato sauce/water, you use salsa to add flavor and moisture. Chopped peppers up the veggie quotient, and then you can customize your salad to suit.

I used my favorite pineapple salsa from Trader Joe's, which has a little heat and just the right combo of zip and sweetness. To garnish my salad I used tomatoes, olives and sliced jalapenos. I'd always suggest throwing some avocado in there as well, but I used up my last one to make egg salad for lunch!

I definitely suggest not skipping on the cilantro, and my addition of a squirt of fresh lime juice really made the salad pop.

Easiest Paleo Taco Salad Ever
adapted from Cooking Light

1 lb. ground beef or turkey
2 cups chopped red, yellow, green and/or orange pepper
2 cups bottled salsa
1/4 cup fresh chopped cilantro
4 cups coarsely chopped greens (I used a mix of romaine and spinach)
2 cups chopped tomato
1/4 cup chopped green onions
fresh lime juice
other toppings, as desired (olives, sliced jalapeno, avocado, etc.)

Cook meat and pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.

Create your salad of greens, vegetables, etc. and top with warm meat mixture. Finish off with a squirt of fresh lime juice and your choice of garnishes.

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