Recipe: Taco Salad
Prep time
Cook time
Total time
Recipe type: Main dish
  • Salad ingredients:
  • 2 small heads of leaf lettuce
  • ½ head of a medium sized iceburg lettuce
  • 1 medium cucumber, quartered and sliced
  • 2 medium carrots, shredded
  • Taco Meat:
  • 2 Tablespoons coconut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped or minced
  • 2 pounds ground beef
  • 2 Tablespoons cumin
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • mild chili powder, optional
  • Salsa
  • 2 medium tomatoes, chopped (or 16 ounces GAPS legal jarred tomatoes)
  • 4 green onions, chopped
  • 1 small white or yellow onion, chopped
  • 1 Tablespoon apple cider vinegar
  • 2 jalapenos, optional
  • 2 Tablespoons sauerkraut, optional
  • 2 medium sized avocados.
  1. Mix all the ingredients of the salad into a large bowl.
  2. Melt coconut oil (or other fat) in a cast iron skillet.
  3. Saute onion and garlic for about 5 minutes, then add ground beef to the pan with the other ingredients.
  4. Stir occasionally and smash any chunks of hamburger until it is fully cooked and in small pieces.
  5. Cut up salsa ingredients and mix together.
  6. Mash two medium sized avocados in a separate bowl.
  7. Put in two large handfuls of the salad, and drizzle olive oil on top.
  8. Then spoon some of the taco meat, salsa and avocado on top and enjoy.
Recipe by GAPS Diet Journey at