Healthy Low Carb Taco Salad

Take out the Tortilla Chips or Taco shell and you’ve got yourself a great and Healthy Low Carb Taco Salad! So easy to prepare, even kids can do it AND easy on your budget, too! You can use leftover ground beef from other dishes or any meat dish that you have previously prepared.  You can even use tofu.   The salad will be great with sour cream and salsa.  You can use olive oil with lemon or lime or a ranch style dressing, if you like.

 What you need:

• A pound of ground beef (or chicken or tofu)
• 8 green onions, chopped, separting the white from the green parts
• a head of romaine lettuce, chopped
• a medium tomato, chopped
• a medium avocado, diced
• 4 oz or a small can of ripe olives, pitted and chopped
• a cup and a half of Monterey Jack grated cheese
• a tablespoon of chilli
• half a cup of sour cream
• half a cup of salsa
• salt and pepper to taste

To cook:

1. Sautee the beef in a skillet.
2. Add the white part of the onions, chilli powder, salt and pepper adjusting to your taste preference.
3. Set aside.  You can do this in advance.
4. Toss together the romaine lettuce, tomato, green onions, avocado and olives.
5. You can either toss in the meat and cheese or just place it in top for individual serving.
6. Dress your salad with sour cream and top with salsa.

There you have it, easy to prepare, budget friendly, Healthy Low Carb Taco Salad.