Paleo Goes Tex Mex with This Taco Salad with Chipotle Ranch Dressing
This week, we’re spotlighting recipes from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins (Page Street Publishing Co.), a collection of Paleo-friendly takes on classic comfort food. Try making the recipes at home and let us know what you think!
Tex-Mex Taco Salad and Chipotle Ranch Dressing. (Photo: Stephanie Gaudreau)
Tex-Mex Taco Salad and Chipotle Ranch Dressing
Yield: 4 servings
(Grain-, Dairy-, Nut-, Soy-free)
This salad is so satisfying you won’t even miss the fried tortilla bowl! And try not to be embarrassed when you have to make a second batch of chipotle ranch: it’s just that addictive.
For the taco meat
1 pound grass-fed ground beef
½ onion, diced
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried parsley
¼ teaspoon paprika
¼ teaspoon sea salt
For the Chipotle Ranch Dressing
⅓ cup homemade mayonnaise (or high-quality store-bought)
¼ cup flax milk (or other dairy-free milk)
1 teaspoon minced fresh dill
1 teaspoon minced fresh chives
¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon parsley
Juice from ½ small lemon
1 teaspoon adobo sauce (good quality)
½ chipotle pepper in adobo sauce
For the salad
12 ounces organic romaine hearts, chopped
½ cup diced black olives
½ cup minced red onion
½ cup chopped cilantro
Dairy-free sour cream (optional)
To make the taco meat, cook the beef and onion in a large skillet over high heat for about 8 minutes, or until the meat is no longer pink. Add in the seasonings and stir to combine, then remove the skillet from the heat.
To make the dressing, combine all the ingredients in a blender and blend until well combined. The consistency should be creamy.
To make the salad, either divide the chopped romaine into 4 equal portions or place into 1 large serving bowl. If divided, also divide the taco meat and toppings, then drizzle with the chipotle ranch. If preparing in a large serving bowl, top the romaine with all of the taco meat, then sprinkle the olives, red onion and cilantro and a dollop of dairy-free sour cream, if desired. All toppings can be substituted for other preferred toppings, depending on taste and/or food sensitivities.
Reprinted with permission from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins (Page Street Publishing Co.).
Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins. (Photo: Stephanie Gaudreau)
For more awesome recipes, checkout our Paleo Pinterest Board and get to pinning!
More delectable Paleo recipes:
Portobello Sandwich from ‘One-Pot Paleo’
Soulful Collard Greens and Crisped Bacon from ‘Down South Paleo’
Fifteen-Minute Ginger Chicken Noodles from ‘One-Pot Paleo’
