Gluten Free Taco Salad - Farm Girl Fresh

Gluten Free Taco Salad

Spring is a great time to add some fresh leafy greens to your lunch or dinner menu.  When we talk about “greens” we are referring to spinach and the many different types of lettuce.  These greens are plentiful during the spring season as they grow best in cooler temperatures. If you visit a Farmer’s Market, or if you belong to a CSA (Community Supported Agriculture), you will be sure to find leafy greens part of  the early spring season’s produce. And if you are a gardener, your crop of fresh greens will be some of the first vegetables picked from your garden.

In our book, Eating Pure in a Processed Foods World® we have many new salad recipes using a variety of greens. Also included in our book are several homemade dressings (Italian, French, Caesar, Honey Dijon, Ranch and others).

The following recipe is a simple, quick taco salad that everyone in your family will enjoy.  We use a variety of greens in this recipe to make it a full-flavored salad.
Salad Greens  When making this salad, I reach for my salad spinner.
Salad in spinnerSalad Spinner with lid on

We highly recommend ALWAYS washing your greens (even store bought greens) before eating to reduce the risk of bad bacteria (E.coli). A simple vinegar rinse (3 parts water to 1 part vinegar) can also be used. Chop the lettuce and spinach, and toss into the salad spinner. Rinse with cold water and spin out the excess moisture.
Ingredients for Taco Salad
We recommend using our taco seasoning and salsa for this recipe, however it you don’t have those on hand, feel free to substitute with your own favorite salsa and taco seasoning, and if possible, use organic if it’s available.
Gluten Free Taco Salad


1 pound ground beef
2 1/2 teaspoons taco seasoning (page 125)
1/4 cup water
1 large head of red/green leaf lettuce, or Romaine lettuce, chopped
6 cups fresh spinach, rinsed, dried and chopped
1 small onion, diced
1 cup sliced black olives
2 tomatoes, chopped
1 cup sour cream (optional)
1 large avocado, sliced
1 cup salsa (page 258)
1 cup shredded raw cheddar cheese (optional)
Salt and pepper to taste

In a medium skillet, brown beef over medium-high heat. Drain. Place beef back in skillet and add seasoning and water. Simmer 5 minutes. Cool. Divide lettuce on four plates and top each with one-fourth of beef mixture. Continue layering with each topping.  Sprinkle with salt and pepper to taste. Enjoy.

Makes 4 servings



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