This low carb taco Cobb salad combines two salad favorites to create an amazingly fun and delicious salad. This will be a huge hit every time you serve it!
We combine the main ingredients of both a taco and Cobb salad to make this low carb taco Cobb salad. I love salads and especially enjoy making fun and new salad creations. We combine the basic ingredients of a taco salad with those of a Cobb salad to make this taco Cobb salad. I hope you’ll enjoy it, with its homemade dressing and homemade taco seasoning, as much as we do!
Let’s talk about the dressing for our low carb taco Cobb salad!
The dressing for this salad combines a few simple ingredients, but creates a wonderfully flavorful dressing that works perfectly for this salad. For this dressing, we combine salsa, sour cream, lime juice, chili powder, and cumin. Yum! We prefer a mild or medium salsa, but if you’d like to add more heat to your salad, you could use a hot salsa for your dressing. When buying salsa, I recommend checking your nutritional labels to ensure there is no added sugar or other ingredients you don’t want. If you’d like, you can also use homemade salsa. I used fresh lime juice for my dressing, but you can use bottled if you’d prefer. When making this salad, I make the dressing first. Then I set is aside to allow the flavors to meld together while I make the rest of the salad.
How do I make the taco meat for this salad?
We use a homemade taco seasoning mix to make our taco meat. I experimented with a variety of ingredients before coming up with my go-to taco seasoning! We combine chili powder, cumin, garlic powder, paprika, salt, onion powder, pepper, and oregano to make our taco seasoning. I used a 93% lean ground beef for my salad, but you can use any mixture you’d like. You will want to drain the grease from your meat before adding the taco seasoning. When combining the water and tomato paste for this dish, I add them to a measuring bowl, then stir until the tomato paste dissolves before adding to the taco meat. You’ll want to let your taco meat simmer for 5-10 minutes to allow the ingredients to combine and to let the meat mixture thicken.
What other ingredients go into this low carb taco Cobb salad?
I love iceberg lettuce, so that’s what I used for this salad. Romaine would also be a great choice. We then add fried and crumbled bacon, diced avocados, chopped hard boiled eggs, cherry tomatoes, shredded cheddar cheese, and sliced black olives to make this amazing salad. You can use either regular or turkey bacon for this salad. When I make a large batch of hard boiled eggs, I usually make boil my eggs in a large stockpot. But, when I only need a few eggs, I use my Dash rapid egg cooker. This is one of my all-time favorite kitchen appliances! For your tomatoes, you can use cherry tomatoes and half or quarter them, or you chop some Roma or vine ripened tomatoes for your salad. I used shredded cheddar cheese for my salad, but you can use your favorite cheese for yours.
Here are some more delicious keto salads I think you’ll enjoy!
Asparagus Salad with Dijon Vinaigrette
Caesar Salad with Keto Croutons
Keto Cobb Salad with Blue Cheese Dressing
Helpful Hints:
*You can use mild, medium, or hot salsa for your dressing.
*If you’d like, you can substitute ground turkey for the ground beef.
Main Kitchen Equipment and Utensils:
- Small mixing bowl
- Measuring spoons
- Large skillet
- Measuring cups
Splash of Encouragement:
***Rejoice with those who rejoice, and weep with those who weep. Romans 12:15***
Low Carb Taco Cobb Salad
This low carb taco Cobb salad combines two salad favorites to create an amazingly fun and delicious salad. This will be a huge hit every time you serve it!
Ingredients
For the dressing:
- ½ cup salsa
- ½ cup sour cream
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon cumin
For the taco meat:
- 1½ pounds ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ¼ teaspoon oregano
- 1 cup water
- 3 tablespoons tomato paste
For the salad:
- 12 cups chopped iceberg lettuce
- 8 slices bacon, fried and crumbled
- 2 avocados, diced
- 3 hard boiled eggs, chopped
- 1½ cups halved or quartered cherry tomatoes
- 1½ cups shredded cheddar cheese
- ½ cup sliced black olives
Instructions
For the dressing:
1. In a small mixing bowl, add all ingredients.
2. Stir to combine. Set aside.
For the taco meat:
1. In a large skillet, over medium high heat, cook ground beef until no longer pink. Break it up into small pieces as it cooks. Drain well.
2. While beef is cooking, in a small mixing bowl, add chili powder, cumin, garlic powder, paprika, salt, onion powder, pepper, and oregano. Stir to combine.
3. In a measuring cup, add water and tomato paste. Stir until tomato paste is dissolved.
4. After draining grease from ground beef, add taco seasoning mixture and tomato paste mixture to beef. Stir to combine.
5. Bring to a boil over medium high heat. Decrease heat to medium and simmer 5-10 minutes.
For the salad:
1. Divide salad ingredients and taco meat evenly between 4 bowls or plates.
2. Drizzle dressing evenly over salads.
3. Alternately, place chopped lettuce onto a large platter. Top with remaining salad ingredients and taco meat, placing them in separate rows on the lettuce, if desired. Serve with prepared dressing.
Nutrition Information:
Yield: 6 Serving Size: 1 saladAmount Per Serving: Calories: 605Total Fat: 38gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 249mgSodium: 1114mgCarbohydrates: 14.5gNet Carbohydrates: 8gFiber: 6.5gSugar: 5.5gProtein: 48g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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