Keto Taco Salad Bowl Recipe

About this recipe

A delicious and satisfying keto-friendly taco salad packed with fresh vegetables, seasoned ground beef, and crunchy low-carb tortilla chips. Perfect for a quick and healthy dinner solution.

Ingredients

• - Thomas Ridley Fresh British Beef Mince
• 1 Kg Red Onion 1kg
• - Cathedral City Mature Cheddar Cheese
• 340G Cypressa Whole Black Olives
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 130G La Favorita Old-Fashioned Salsa Verde, 130G
• 200 G Authentic Greek Yogurt
• 45G Pork Scratchings, 45G
• 1 Head Organic Romaine Lettuce

Instructions

1. 1. In a large skillet, cook 500 g of ground beef over medium heat until browned and fully cooked, about 8-10 minutes. Drain any excess fat and set aside.
2. 2. In a large bowl, combine 4 cups of chopped romaine lettuce, 1 diced red bell pepper, and 1/2 cup of diced red onion.
3. 3. Add 1/2 cup of shredded cheddar cheese to the bowl and mix well.
4. 4. Stir in 1/4 cup of salsa verde and 1/4 cup of greek yogurt. Mix thoroughly to coat the vegetables evenly.
5. 5. Add the cooked ground beef, 1/4 cup of sliced black olives, and 1 diced avocado to the salad. Toss gently to combine.
6. 6. Take 1 cup of crushed pork scratchings and sprinkle them over the salad. Mix lightly to distribute the crunch.
7. 7. Adjust the amount of dressing if needed to ensure the salad is well-coated but not overly wet.
8. 8. Serve immediately in individual bowls for a fresh and flavorful keto dinner.