Are you craving a mouthwatering meal that's both incredibly delicious and nutrition-packed? Look no further than this Vegetable Beef Taco Wedge Salad! Imagine a vibrant dish that combines the zesty punch of Mexican-inspired flavors with the clean, wholesome approach of paleo eating. In just 35 minutes, you'll transform simple ingredients into a culinary masterpiece that will have everyone at your table begging for seconds. This isn't just a salad - it's a flavor adventure that proves healthy eating can be absolutely irresistible!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients to ensure you have everything on hand for the recipe. This includes 1 pound of ground beef, 1 tablespoon of taco seasoning, 1 head of romaine lettuce, 1 cup of cherry tomatoes, 1 avocado, 1/2 cup of red onion, 1/4 cup of cilantro, 1 lime, and salt and pepper.
- In a skillet over medium heat, add the ground beef. Cook it for about 5-7 minutes, breaking it apart with a spatula until it is browned and fully cooked.
- Once the beef is browned, drain any excess fat from the skillet. Sprinkle the taco seasoning over the beef and stir well to combine. Add a splash of water if needed to help the seasoning adhere to the meat. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- While the beef is cooking, prepare the salad ingredients. Rinse the romaine lettuce thoroughly and chop it into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
- Next, halve the cherry tomatoes and add them to the bowl with the lettuce. Dice the avocado and add it as well. Then, dice the red onion and add it to the mixture.
- Chop the cilantro finely and sprinkle it over the salad. This will add a fresh flavor to the dish.
- Once the beef is ready, allow it to cool slightly before adding it to the salad bowl. This will prevent the lettuce from wilting.
- Juice the lime and drizzle the fresh lime juice over the salad. Season with salt and pepper to taste. Toss everything together gently until well combined.
- Serve the Vegetable Beef Taco Wedge Salad immediately, garnishing with extra cilantro or lime wedges if desired. Enjoy your healthy and flavorful paleo meal!
Tips
- For the most flavorful ground beef, choose a high-quality, grass-fed option that's lean and packed with nutrients.
- Make sure to drain excess fat after cooking the beef to keep the salad light and fresh.
- To prevent wilting, let the cooked beef cool slightly before adding it to the crisp lettuce.
- For extra crunch, consider toasting some pumpkin seeds or sliced almonds as a paleo-friendly topping.
- If you're meal prepping, keep the beef and salad components separate and combine just before serving to maintain optimal texture.
- Experiment with different fresh herbs like parsley or mint if cilantro isn't your favorite.
- For added heat, sprinkle some red pepper flakes or add a few slices of jalapeño to kick up the spice level.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 90mg
