Low Carb Taco Salad

When Daniel and I went to the Bulletproof Conference this past year, we had so much fun meeting new people, trying out Bulletproof Labs stuff, and just learning/absorbing information.

One other highlight from the conference was that local Pasadena restaurants at that time were serving Bulletproof meals, including a taco salad that wasn’t in the Bulletproof Cookbook.

I’m not exactly sure how they made it, but I made my own version that is similar. The key here is guacamole for the dressing. I took some guacamole that had been sitting in the fridge (to keep it green looking, just add water on the top to prevent oxidation!) and added some apple cider vinegar and organic extra virgin olive oil. img_0618I then added spring greens, scallions, celery and fresh chopped cilantro and mixed it right before plating.


But before all that, I had some leftover grass-fed beef burgers that were in the fridge also. I broke them up with my hands then added taco seasoning with grass-fed butter for taste.


The photo is a bit misty from all the delicious steam! Anyway, once that was all cooked I just brought it all together for a protein-packed lunch after a hard workout.


If I could make it prettier, I would have added the cilantro and scallions on top of the beef for color contrast. Oh well. Next time. For now:

Low Carb Taco Salad (serves 2-4)

Ingredients for taco seasoning/meat:

1 lb grass-fed beef
1 tbs grass-fed butter
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon dried garlic powder
1/4 teaspoon dried oregano
1/2 teaspoon ground coriander

Ingredients for salad:
4 cups of spring mix
3 celery stalks, chopped
handful of cilantro, chopped
1 scallion, chopped
1 c of guacamole (avoacado, grass-fed buttered leeks with himalayan sea salt)
1 tbs raw apple cider vinegar
3 tbs organic extra virgin olive oil at room temperature


  1. Prep and mix the vegetables and set aside.
  2. Mix guacamole, apple cider vinegar, and EVOO in a bowl and set aside. Combine the veg and dressing right before serving so that the lettuces don’t wilt.
  3. On medium heat, so as not to oxidize the healthy fats, melt some grass-fed butter in a saucepan. Add the ground beef and add seasoning. Cook to desired wellness.
  4. Plate and serve!



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