Sunday, November 21, 2010

Low Carb Salads: Not the Usual Low Carb Taco Salad

This is such an easy salad to make. It's ideal for lunch because you can make a big batch of meat and then just heat 'n eat as needed for several days.

I realize most people know how to make taco salad so I can understand why you may be tempted not to read through the recipe below. However, there are a few twists that I think are worth trying as they amp up the flavor and add the crunch of a tortilla chip without the carbs (and no it's not from the low carb nachos pictured above).

Read on and let me know what you think!


-Ground meat (beef or turkey)
-Diced onion
-1/2 jar medium salsa (I buy the cheapie generic at the grocery store just for this recipe.)
-1 1/2 tbsps cumin
-1 tbsp chili powder
-Salsa (I like the use the fresh made salsa from the deli or make my own)
-Sour cream
-Guacamole (optional--it doesn't keep well so only make it they day you plan to eat it.)
-Shredded cheese
-Nacho chips (optional)


1. Saute an onion in a wee little bit of olive oil.

2.Add in the spices and saute for a minute or two. This heats the spices and releases their flavors better than adding them to the meat.

3.Add the meat and cook until done.

4.Stir in the 1/2 jar of salsa and cook until warmed through. This adds a wonderful dimension of flavor and the carbs are negligible. Enchilada sauce also works well too.

5.Wash and prepare your lettuce and cilantro. Make your low carb nachos too if that's part of the plan.

6.Build your salad and top with almonds which are an excellent stand in for tortilla chip crunch--they really do a great job here, you won't miss the tortilla chips at all.

The roasting/toasting of the spices and the addition of the salsa and almonds are what elevate this salad to the next level. Try it, I know you'll like it!

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