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.

Low Carb Taco Salad

Print

Ingredients

• 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

Instructions

1. Combine ingredients and top with salsa, toss.

Nutrition Information

Amount Per ServingCalories 214 Saturated Fat 6g Cholesterol 29mg Sodium 1107mg Carbohydrates 22g Fiber 5g Sugar 13g Protein 11g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.