I have so many reasons to love this recipe for paleo taco salad that I’m not really sure where to start. I think the best place is by saying this is a quick, easy, spicy conglomeration of ground beef sautéed up and then tossed with sweet cherry tomatoes and sassy chopped scallions and buttery chunks of avocado, and drizzled with an avocado lime dressing. There’s not a taco shell or a shred of cheese in sight, and you know what? I DON’T MISS THEM. It’s. A. Miracle. Let’s make it!This easy recipe for paleo taco salad is a spicy version of good and good for you!Click To TweetMeantime, for those of you keeping track at home, or who read my post from last week, the unwelcome visitor that I have been calling Coldmageddon is STILL. HERE. Yep, I am still a sniffling, sneezing, stuffy head, coughing barrel of fun to be around. In addition to the rest of my arsenal, I’ve added the following.
These are from my sweet little sis. I love the elderberry syrup. I tried to take the goldenseal tincture by disguising it in some homemade applesauce, but…I…can’t. (My sis told me to mix it with a little water and down it like it was a shot. I’m trying to work up the courage to do that. Stay tuned.) And I think I want to make that licorice root tea box into a bedspread, it’s so pretty.
There’s also this.
My friend Toni gave me this bottle of eucalyptus and green tea shower gel. I have to say that the hot steamy shower filled with eucalyptus vapors is currently the only place where I feel I might one day wake up and not immediately start coughing and sneezing.
Then there is this.
My ever faithful nap buddy. I think she is loyally and heroically staying by my side because she senses that I am in dire straights. The Southern husband thinks she is shamelessly and opportunistically taking advantage of my weakened condition to sleep on the bed 24/7. It’s probably a combo of both.
Meanwhile, back at the paleo taco salad, back in what I am calling the BP era (Before Plague) my little brother and I decided that we would start the new year with a round of the Whole 30…my fifth time and his first. I have to tell you that Coldmageddon has made it remarkably easy to go without sugar/dairy/gluten/legumes/WINE as it has robbed me of the will to do pretty much anything, including drink a glass of merlot, but this spicy little salad was actually able to break through my gloominess. The beef has a sassy little kick to it, and it is balanced nicely with the sweetness of the tomatoes and the buttery avocado. You can use packaged taco seasoning in this recipe, but I love making my own – here’s a link to the recipe I use.
So if you are looking to have your taco salad and stay new-year-new-you healthy all at the same time, give this recipe a whirl. Good and good for you and you never know…maybe it will also turn out to be the cure for the common cold! FINGERS CROSSED.
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 tablespoons tomato paste
- 1 avocado, peeled, pitted and cut into cubes
- 1 pint cherry tomatoes, halved
- 4 scallions, chopped
- 1 small cucumber, halved and sliced
- ½ head iceberg lettuce, chopped
- 1 avocado, peeled and cut into chunks
- Juice from one lime
- 6 tablespoons olive oil
- Salt and pepper to taste
- Brown beef in a large deep skillet. Add tomato paste, taco seasoning and ¼ cup water and simmer for 10 minutes.
- Make dressing: puree all dressing ingredients together in a food processor until smooth. Season to taste with salt and pepper.
- Toss beef with all juices in a bowl with avocado, tomatoes, scallions and cucumbers.
- Place a bed of lettuce on each plate. Ladle taco mixture on top. Drizzle with dressing and serve.