Zucchini Taco Salad

This Zucchini Taco Salad is a fresh and vibrant dish that combines the flavors of classic Mexican tacos with the crunch of fresh vegetables, all while keeping it keto-friendly. It's a quick and easy meal that is perfect for lunch or dinner, packed with nutrients and bold flavors.

Ingredients

• Zucchini - 2 medium, spiralized
• Ground beef - 200 grams (or ground turkey for a lighter option)
• Taco seasoning - 2 tablespoons
• Cherry tomatoes - 150 grams, halved
• Avocado - 1 medium, diced
• Red onion - 50 grams, finely chopped
• Cilantro - 15 grams, chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Sour cream - 100 grams (optional for serving)

Steps

1. In a medium skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spatula.
2. Stir in the taco seasoning and cook for an additional 2-3 minutes, adding a splash of water if needed to help the seasoning combine.
3. While the beef is cooking, prepare the zucchini by spiralizing it or slicing it into thin strips.
4. In a large bowl, combine the spiralized zucchini, cherry tomatoes, diced avocado, chopped red onion, and cilantro.
5. Once the beef is cooked, allow it to cool slightly before adding it to the salad mixture.
6. Drizzle the salad with lime juice and olive oil, then season with salt and pepper to taste. Toss gently to combine all ingredients.
7. Serve immediately, topped with sour cream if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in fiber from zucchini and avocado, promoting digestive health.
• High in healthy fats from avocado and olive oil, supporting heart health.

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