Paleo Taco Salad will satisfy all your taco cravings…and it’s gluten-free!
Please welcome Kristen, my guest blogger and a special friend of mine, to the blog. I’ve come to know Kristen through her Instagram, and her story of sickness to wellness so touched my heart that I knew I had to share it on the blog. (Click here to read it, then come right back!) Kristen’s passion for food is clear in her super awesome blog, Living Loving Paleo, and her recipes are simple, approachable and nourishing. Take it away, Kristen!
One thing I super, duper missed when I first changed my diet to a Paleo diet was definitely sauces and dressings, especially creamy ones. I honestly thought I’d never see them again. I drew a blank when it came to making my own, as I never had before.
Honestly, making my own dressings intimidated me, and I figured it would be difficult and time consuming (neither of which I’m a fan of). Then, I discovered just how easy and fast it is to make your own, and I knew I could never go back!
My life was completely turned around by changing the food that I put on my plate, and for the first time in a really long time I was healthy.
I was determined to make recipes for my own sauces and dressings that fit my new lifestyle, and that were completely delicious! I love a great salad, and to me, a salad is completely made by the dressing.
How to Make Paleo Taco Salad
I must say, the dressing that I created for this taco salad makes it extra special. Store bought dressings don’t even compare! I hope you all love it as much as my family did. Happy cooking!
For the base of the salad, I used romaine lettuce, diced tomatoes & avocado. Feel free to use any veggies you like.
Paleo Taco Salad Recipe (Gluten-Free, Whole30)
Paleo Taco Salad comes with a scrumptious creamy cilantro lime dressing. Perfect addition to your Taco Tuesday. It's gluten-free and whole30.
For the meat:
- 1 tbsp coconut oil
- 1 lb ground beef
- 1 onion medium, diced
- 4 garlic cloves minced
- 1.5 tbsp chili powder
- 1 tbsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
For the dressing:
- 2/3 cup avocado oil
- 1 egg
- 1/2 tsp mustard powder
- 1 tsp lemon juice
- 1.5 tbsp lime juice
- 1/2 tsp garlic minced
- 3/4 tsp salt
- 2.5 tsp cilantro minced
In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.
Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well.
While the meat is cooking, make the simple dressing. Place the oil, egg, mustard powder, lemon juice, lime juice, garlic and salt in a tall container. (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Stir in the cilantro. [Steph’s note: No immersion blender? Place the egg, mustard powder, lemon juice, lime juice, garlic and salt into a blender and let these come to room temperature. Run the blender for about 30 seconds, then with the blender on medium speed, very slowly (in a thin stream) drizzle in the avocado oil until the mayo has thickened.]
Top your salad with the meat and dressing! Enjoy!
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