This delicious taco salad bowl is perfect for anyone following a low-carb or ketogenic lifestyle. With only 8g net carbs per serving and 26g of protein, it’s a nutritious and satisfying meal that fits perfectly into your healthy eating plan.
Why You’ll Love This Recipe
This taco salad bowl is:
- Low in carbs and keto-friendly
- High in protein to keep you satisfied
- Quick and easy to prepare
- Perfect for meal prep
- Family-friendly and full of flavor
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Per Serving)
- Net Carbs: 8g
- Protein: 26g
- Fat: 24g
- Calories: 360
Ingredients
- 8 cups mixed salad greens or lettuce leaves
- 2-3 cloves garlic, minced
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
How to Make Taco Salad Bowl
Step-by-Step Instructions:
- Wash and dry all salad greens thoroughly.
- Prepare protein (grill, bake, or cook as needed).
- Chop all vegetables into bite-sized pieces.
- Arrange salad ingredients in a large bowl or on a platter.
- Top with protein and any additional toppings.
- Drizzle with dressing just before serving, or serve dressing on the side.
- Toss gently to combine if desired, or serve composed.
Tips & Notes
- This taco salad bowl recipe is perfect for meal prep – make a double batch!
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- For best results, use fresh ingredients when possible.
- Feel free to adjust seasonings to your taste preference.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. This recipe can also be frozen for up to 3 months – thaw overnight in the refrigerator before reheating.
Serving Suggestions
This taco salad bowl pairs beautifully with:
- Cauliflower rice
- Zucchini noodles
- Mixed green salad
- Roasted low-carb vegetables
Enjoy your delicious low-carb taco salad bowl!