Description

This Keto Catalina Taco Salad is a low-carb twist on a classic favorite, bursting with bold flavors and crunchy textures. Ground beef is seasoned to perfection and served over fresh lettuce with sharp cheddar cheese, cherry tomatoes, and crunchy toppings—all tossed in a sweet and tangy homemade keto Catalina dressing. It’s a satisfying, easy-to-make salad that’s perfect for lunch, dinner, or meal prep.

Ingredients

Scale

Salad

500g ground beef
1 tablespoon olive oil
2 teaspoons sugar-free taco seasoning
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
¼ cup sliced green onions
1 avocado, diced
½ cup crushed low-carb tortilla chips or pork rinds (optional)

Keto Catalina Dressing

½ cup olive oil
¼ cup apple cider vinegar
3 tablespoons low-carb ketchup
2 tablespoons powdered erythritol or allulose
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Cook the beef: In a skillet over medium heat, warm the olive oil and cook the ground beef with the sugar-free taco seasoning until browned and fully cooked, about 8–10 minutes. Set aside to cool slightly.
Prepare the salad base: In a large bowl or on a salad platter, layer the chopped romaine lettuce, halved cherry tomatoes, shredded cheddar cheese, sliced green onions, diced avocado, and crushed low-carb tortilla chips or pork rinds if using.
Make the dressing: In a separate bowl, whisk together the olive oil, apple cider vinegar, low-carb ketchup, powdered erythritol or allulose, paprika, onion powder, garlic powder, salt, and black pepper until smooth and well combined.
Assemble the salad: Drizzle the keto Catalina dressing evenly over the salad components. Add the warm cooked taco beef on top, then gently toss everything together until the ingredients are evenly coated with the dressing.
Serve: Serve immediately for the best taste and texture.

Notes

You can swap ground beef for ground turkey or chicken for a leaner option.
Add jalapeños or olives to the salad for extra spicy or savory flavor.
Store leftover dressing in the refrigerator for up to a week in a sealed container.
This salad is perfect for make-ahead meals—store salad components separately and assemble just before serving to keep fresh and crunchy.