Beef Taco Salad with Pico de Gallo

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American, Mexican
Servings 4 servings


  • 1 pound lean ground beef
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ground cumin
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 4 cups chopped Romaine lettuce
  • 1 large avocado pitted, peeled and sliced
  • 1/4 cup sliced radishes
  • 1 large tomato diced
  • 2 tablespoons chopped onion
  • 1/4 cup fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon chopped fresh thyme


  • In a large skillet over medium heat, add beef, onion and garlic; cook for 5 minutes or until beef has browned.
  • Stir in next 4 ingredients (cumin through cilantro); cook for 5 minutes or until beef is cooked through.
  • In a large bowl, layer the lettuce, beef mixture, sliced avocado and radishes.
  • Prepare Pico de Gallo: In a small bowl, combine remaining ingredients (tomato through thyme); pour over salad then toss and serve.


SERVING SUGGESTION: Cucumber and Jicama Slaw – Cut cucumber and jicama into matchsticks. Place in a bowl then drizzle with a little rice vinegar, lime juice, extra virgin olive oil, salt and pepper; toss well and serve.
NUTRITION: 428 Calories; 32g Fat (65.7% calories from fat); 23g Protein; 14g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
Keyword gluten-free, low carb
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