Aunt Rocky’s Taco Salad with Salsa Dressing

Layer all of the salad ingredients in a large bowl.

Mix all of the dressing ingredients in a small bowl or measuring cup. Pour over salad, and serve.

Note: I always used leftover ground beef from taco night for this salad. If you don’t have any ground beef already cooked, you will need to do that step first. Or use some cooked and cubed chicken in place of the beef.

Tip: This dressing is sweet and spicy both, and a high fat dressing for lchf/keto. If you would prefer a less sweet dressing, or lower fat for this salad, use 2 tablespoons ranch dressing mixed with 2 tablespoons of your favorite salsa.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index. Calories 480, Total Fat 40 g, Saturated Fat 12 g, Monounsaturated Fat 7 g, Sodium 609 mg, Potassium 93 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Net Carbs 4 g, Sugars 4 g, Protein 23 g. Macros: 77% fat, 20% protein, 3% carbs.

© July 19, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.