Flavorful Taco Salad without Sodium or Corn Chip Temptations

Taco Salad Solutions

Let’s face it, there are days when another day of a virtuous salad just isn’t going to cut it. Then there’s paying for the “other” choice. Have you woke up with the puffy eyes? The sodium retention or the belly bloat just from eating processed foods, packets of seasoning mix that have far more in them than the seasonings themselves.


High levels of sodium, preservatives and “natural flavors” (code for: if we use that label we don’t have to tell you what it is) can be the problem even if sodium is not…but you’ll never know you’ll just have to deal with it.

Here’s a much simpler way to make it at home – in minutes really – and know exactly what goes into it. It just feels better.

You have endless options for additions and flavors. You can make this salad on a plate version or bake a low carb tortilla as I often do for a bowl. I’m dangerous and can’t be trusted around a bag of corn chips and refuse to eat processed single serving bags of carbage with artificial flavors and colors.

I use Ezekiel brand sprouted wheat tortillas. Bake for 7 minutes at 400 over a bowl and then flip and remove from the bowl and bake another 5-7 minutes. Crunch without sodium, additives and preservatives, not to mention eliminating the need for willpower when that big bag is staring at me.


1 lb ground beef or bison

2 cups shredded chopped kale

1 ½ cup vipe ripe tomatoes

1 sweet onion chopped

2-3 T. cumin

1 ½ T. chili powder

1tsp. dried oregano

sea salt to taste


Preheat the skillet then cook the meat while you add the spices and the onions.

Cook until onions are tender and meat is cooked through.

Reduce to low and add the kale. Cook for three more minutes.

Add tomatoes and simmer for a few minutes.

Serve over your choice of spinach, dark green lettuce, or romaine for a sweeter option. Serve with avocado, additional onions and tomatoes if you prefer. Top with cheese of choice (non-dairy, almond, etc) or leave it out.

Optional adds: black beans, corn, black olives

Optional serving suggestion: Spoon into center of Romaine leaves, add toppings, and serve as a taco/burrito.


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