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Low FODMAP Taco Salad (Paleo, Whole30)

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  • Author: Gail Gromaski
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Refreshing and healthy while bringing an explosion of Mexican flavors and spices to your palate, this low FODMAP taco salad can be made with beef, chicken or turkey and is perfect for a quick, healthy lunch (which could be made in advance!) or an easy weeknight dinner. Low FODMAP, Paleo and Whole30 compliant, dairy-free and gluten-free. Please note: although low in FODMAPs, the taco seasoning in this recipe contains spicy ingredients, which can trigger symptoms in some people with IBS.

Ingredients

Units Scale

Low FODMAP Taco Meat:

  • 1 pound ground beef, chicken, or turkey
  • 2 1/2 tablespoons low FODMAP taco seasoning (homemade or store-bought)
  • 2 tablespoon garlic-infused olive oil
  • 1/3 cup water

Salad:

  • 6 cups green leaf or romaine lettuce (or your favorite greens), chopped
  • 1 cup red bell pepper, diced
  • 1 cup carrots, coarsely shredded
  • 1/2 cup scallions, dark green parts only, chopped
  • 1/4 cup red radish, thinly sliced or shredded (optional)
  • 2 tablespoons fresh cilantro leaves, for garnish (optional)
  • Your other favorite salad ingredients

Dressing:

Instructions

  1. If using, prepare the Low FODMAP taco seasoning and Low FODMAP ranch dressing. Cover and place the ranch dressing in the refrigerator until ready to serve.
  2. Prepare salad ingredients, place in a large bowl, and toss with salad tongs (if desired). Set aside.
  3. Set a large skillet on medium heat. Once hot, add ground beef, chicken, or turkey, breaking up with a spatula into smaller pieces. Sauté until meat is fully browned, about 5 minutes.
  4. Reduce heat to low. Drain grease from the skillet and return skillet to heat.
  5. Add taco seasoning, garlic-infused olive oil, and water to the skillet and stir until meat is thoroughly coated. Simmer on low heat, stirring occasionally, until most of the moisture in the pan has been absorbed, about 5-10 minutes.
  6. Remove skillet from heat. Taste the meat and adjust seasoning levels as desired (add salt to taste if your taco seasoning doesn’t contain it). Scrape meat from skillet to a small bowl to cool for 1-2 minutes.
  7. Serve meat on top of or tossed in salad ingredients, topped with low FODMAP ranch dressing. I typically keep the salad, meat, and dressing in separate bowls and allow everyone to serve themselves.

Equipment

Notes

  • Update 3/5/22: Red bell pepper quantity updated to reflect Monash University's new low FODMAP serving sizes.
  • Prep time reflects the time it takes to prepare the salad only and does not include time to prepare the dressing or taco seasoning, both of which can be made in advance for faster prep the day-of cooking.
  • Nutritional information includes that for the salad only, made with beef, and does not include nutritional information for the low FODMAP ranch dressing. View that post for ranch dressing nutritional details.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

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Find it online: https://www.goodnomshoney.com/low-fodmap-taco-salad-paleo-whole30/