The BEST Taco Salad, Easy Lunches for Weight Loss from Trader Joe’s

Ingredients

• 8 oz Ground Beef (90% lean, cooked and drained)
• 4 cups Romaine Lettuce (washed, chopped, dried)
• 1 medium Avocado (ripe, diced)
• 0.5 cup Pico de Gallo (store‑bought or homemade)
• 2 tablespoons Cilantro (fresh, chopped)
• 3 tablespoons Trader Joe's Cilantro Dressing (store‑bought)
• 1 teaspoon Olive Oil (extra virgin, for cooking)
• 0.25 teaspoon Salt (to taste)
• 0.125 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Cook Ground Beef

   Heat the skillet over medium‑high heat, add olive oil, then add the ground beef. Break it up with a spatula, season with salt and pepper, and cook until browned and the internal temperature reaches 160°F, about 5 minutes. Drain any excess fat.

   Time: PT5M

   Temperature: medium‑high

2. Prepare Vegetables

   While the beef cooks, wash and chop the romaine lettuce, dice the avocado, measure out the pico de gallo, and chop the cilantro. Pat the lettuce dry to avoid a soggy salad.

   Time: PT5M

3. Assemble Salad

   In the large mixing bowl combine the cooked ground beef, chopped romaine, diced avocado, pico de gallo, and chopped cilantro. Toss gently to distribute evenly.

   Time: PT2M

4. Add Dressing and Toss

   Drizzle the Trader Joe's cilantro dressing over the salad and toss gently until everything is lightly coated. Adjust dressing amount to taste.

   Time: PT2M

5. Serve

   Divide the salad into two bowls and enjoy right away. Optional: squeeze fresh lime juice over each serving for extra brightness.

   Time: PT1M

Nutrition Facts

Calories

445

Protein

20g

Carbohydrates

12g

Fat

22g

Fiber

7g