Paleo Taco Salad (in 15 Minutes Flat!) Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 lb. grass-fed ground beef
  • ½ Tbsp. garlic powder
  • ½ Tbsp. chili powder
  • 2 tsp. cumin powder
  • 2 tsp. dried oregano
  • 1 medium sweet onion, diced
  • 8 cups organic spinach
  • 2 medium avocados, diced
  • 20 rings organic pickled jalapenos
  • 20 brined black olives, sliced
  • 8 Tbsp. organic salsa
  1. Heat a safe nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally until cooked through. Drain.
  2. Return to heat. Stir in the salt, garlic powder, chili powder, cumin powder and dried oregano. Heat over low heat.
  3. Meanwhile, prepare the salads. Divide spinach among plates and top with onion, avocado, olives and jalapeƱos, leaving room in the center for the meat and salsa.
  4. Scoop out the taco meat and place a mound in the center of each salad.
  5. Top with salsa and drizzle with Cumin-Lime Vinaigrette or Cilantro Vinaigrette.
Recipe by Healing Gourmet at