Low Carb Taco Salad – a delicious, easy, and low calorie lunch perfect for using up leftovers and super filling!
For this taco salad, we’re using my super delicious, always top-rated cheesy taco skillet recipe– but you could always use your own leftover taco meat as well.
I love the taco skillet recipe so much because it is simple, quick, and easy- and I sneak in TONS of hidden veggies that not only add nutrition and flavor, but help to stretch the meal to be more affordable.
- 1 1/2 cup arugula and greens, or your favorite lettuce mix
- 1/4 white onion, diced
- 1 bell pepper, diced
- 5 cherry tomatoes, diced
- 1/4 cup sharp cheddar cheese, shredded
- 1/2 cup salsa
- sour cream and guacamole, optional garnish
- Combine ingredients and top with salsa, toss.
Amount Per Serving:Calories: 214 Saturated Fat: 6g Cholesterol: 29mg Sodium: 1107mg Carbohydrates: 22g Fiber: 5g Sugar: 13g Protein: 11g