Taco Salad (Edit recipe)

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Nothing says you can’t still enjoy taco night when you live a grain-free lifestyle! This recipe takes classic taco flavors and deconstructs them to create a deliciously fresh salad. Enjoy this meal for lunch or dinner any day of the week!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 whole Avocado, chopped
1 lb Ground Bison
1 Red Bell Pepper, julienned
1/2 cup Cilantro
1/2 cup Red Onion, julienned
10 Cherry Tomato, sliced in half
8 cup Spring Mix Salad Greens Lettuce
1/4 cup Medium Buffalo Sauce
1 Lemon, juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown bison in a large skillet over medium heat.
Once bison is no longer pink, top with seasonings and stir until meat is evenly coated in spices.
Remove seasoned meat from heat and allow to cool slightly.
Rinse, dry, and prepare all vegetables.
Plate 2 cups lettuce per serving, and top each plate with red bell pepper, red onion, cherry tomatoes, ground bison, avocado, cilantro, freshly squeezed lemon, and a drizzle of buffalo sauce.

Notes

You can also substitute the bison for ground turkey, beef, or pork if you desire. Another great option would be to top this salad with guacamole instead of the chopped avocado.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	233
Fat:	2 g
Carbohydrates:	21 g
Protein:	31 g
Cholesterol:	87 g
Sodium:	542 mg
Fiber:	6 g
Sugars:	12 g
Calculated per serving.