Taco Salad

12 50 296
Ingredients Minutes Calories
Prep Cook Servings
25 min 25 min 4
Taco Salad
Health Highlights

Ingredients


567 gm Ground Beef, 90% lean (grass-fed, organic; for taco mix)
1/2 whole lime(s) Lime juice (fresh) (for taco mix)
1 pinch Sea salt, fine (to taste; for taco mix)
227 gm Lettuce, spring mix (mesclun) (for salad)
2 medium Carrots (shredded; for salad)
1 cucumber(s) Cucumber (sliced; for salad)
1 cup, slices Jicama (for salad)
1/4 cup Apple cider vinegar (for dressing)
1/4 cup Lemon juice (for dressing)
1 cup Cilantro (coriander) (chopped, for dressing)
4 stalk(s) Green onion (green parts only, chopped, for dressing)
1 pinch Sea salt, fine (to taste, for dressing)

Instructions


  1. In a medium pan, sauté beef until thoroughly cooked. Add lime juice 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.

Notes:

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Nutrition Facts

Per Portion

Calories 296
Calories from fat 130
Calories from saturated fat 51
Total Fat 14.5 g
Saturated Fat 5.6 g
Trans Fat 0.8 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 6.0 g
Cholesterol 92 mg
Sodium 225 mg
Potassium 912 mg
Total Carbohydrate 12.8 g
Dietary Fiber 4.3 g
Sugars 4.5 g
Protein 31 g

Dietary servings

Per Portion


Fruit 0.1
Vegetables 3.8

Energy sources


Pygal14%418.4538226083605116.124363541048144%445.8886984875349252.9546539254503241%295.3778802275272171.780194978999714%44%41%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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