Taco Salad

19 50 796
Ingredients Minutes Calories
Prep Cook Servings
25 min 25 min 4
Taco Salad
Health Rating


454 gm Beef, ground (grass-fed, organic; for taco mix)
2 tbsp Butter, grass fed, unsalted (or ghee; for taco mix)
1/2 whole lime(s) Lime juice (fresh) (for taco mix)
1 tbsp Cayenne pepper (for taco mix)
1 tsp Oregano, dried (for taco mix)
1 pinch Sea salt, fine (to taste; for taco mix)
1 cup Lettuce, spring mix (mesclun) (for salad)
1/4 cup shredded Red cabbage (for salad)
2 medium Carrots (shredded; for salad)
1 cucumber(s) Cucumber (sliced; for salad)
1/2 avocado(s) Avocado (sliced; for salad)
2 avocado(s) Avocado
4 tbsp MCT oil
1/4 cup Apple cider vinegar
1/4 cup Lemon juice
4 cup Cucumber (sliced)
1 cup Cilantro (coriander) (chopped)
4 green onion (stem) Green onion, scallion, ramp (chopped)
1 pinch Sea salt, fine (to taste)


  1. In a medium pan, sauté beef until thoroughly cooked. Add butter or ghee, lime juice, cayenne powder, oregano, and salt. Remove from heat, set aside.
  2. Mix salad ingredients, and divide onto four plates. Top with beef mixture.
  3. Add dressing ingredients to a blender, and blend until smooth and creamy; drizzle over salad.

Nutrition Facts

Per Portion

Calories 796
Calories from fat 602
Calories from saturated fat 162
Total Fat 67 g
Saturated Fat 18.0 g
Trans Fat 0.7 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 25.5 g
Cholesterol 90 mg
Sodium 190 mg
Potassium 1416 mg
Total Carbohydrate 24.8 g
Dietary Fiber 11.8 g
Sugars 6.6 g
Protein 23.6 g

Dietary servings

Per Portion

Fruit 0.1
Meat 1.3
Vegetables 5.7

Energy sources