Low Sodium Taco Salad Recipe

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This low sodium taco salad recipe is bright, fresh, and loaded with flavor! Salt-free taco meat mixed with veggies for a tasty lunch or dinner. A great meal idea any night of the week, this no-salt-added taco bowl is a family favorite.

A tasty low sodium version of a classic, this easy taco salad is loaded with your favorite taco toppings. Enjoy as a salad, or scoop it up with unsalted tortilla chips for a fun recipe.

low sodium taco bowl recipe with Lettice no salt added taco meat tomatoes lime sour cream and avocado

We absolutely love taco nights, and this quick and easy taco salad can be a fun alternative to traditional tortillas. It makes a great lunch or dinner, high in protein and low in carbs.

Start by cooking your taco meat with our favorite no-salt spice blend. Add the taco filling on top of chopped lettuce, and add tomatoes, sour cream, unsalted beans, or any of your favorite taco toppings.

This makes a great weeknight meal, and so perfect for the whole family, as you can customize your toppings.

This Low Sodium Taco Salad Recipe Is

  • Fresh
  • Flavorful
  • Loaded with Vegetables
  • Easy to Make
  • A Great Weeknight Meal
  • Versatile
  • Made with Simple Ingredients
no salt taco salad low sodium taco meat and tomatoes and lettuce with a spoon

Ingredients in This Low Salt Taco Salad

See the recipe card below for a full list of instructions and ingredient amounts!

Lean Ground Meat

I used lean ground turkey meat for this recipe, which I found at my local grocery store. Lean meats are part of the DASH diet, which can help with hypertension.

You could also use a lean ground beef sirloin, or ground chicken too if desired.

Taco Seasoning

I used my homemade low sodium taco seasoning, which I make with simple ingredients and pantry spices. It has chili powder, cumin, paprika, oregano, onion powder, and garlic powder. A great no-salt-added spice.

You can also use a store-bought taco seasoning too – many stores carry taco spice with 0mg sodium so be sure to check labels before buying.

Lettuce

I used shredded iceberg lettuce, which I like with my tacos and taco salads. It’s light, very neutral tasting, and great with all the toppings!

You can also use any greens you prefer – get fancy with a spring mix, use baby spinach, or even romaine hearts.

Tomatoes

I love adding chopped tomatoes to my tacos, so I always throw some on taco salads too. I like cherry tomatoes in the winter, as they tend to be sweetest for store-bought varieties.

But in summer, any tomato variety goes! Buy local if you can from a homestead or farmer’s market, or grow your own.

Beans

I like adding no-salt-added spicy black beans to my taco salads, for extra protein and fiber. You can use canned beans, or make your own no salt added black beans from scratch for extra flavor and spice.

Lime

Fresh lime juice is a must in this recipe. It gives the salad such a wonderful flavor and natural brightness.

Optional Toppings

I also added fresh cilantro, sour cream, green onion, and used unsalted tortilla chips for a little extra crunch.

You can add any of your favorite taco toppings as well: diced onions, pickled onions, jalapeno peppers, fajita veggies, or no salt pickled carrots. There are lots of fresh ways to add flavor without adding salt.

low sodium taco bowl with turkey, chips, sour cream, tomatoes, black beans, and fresh veggies

How To Make Taco Salad Low Sodium

  1. In a cast iron skillet, or large pan, add the ground turkey meat and cook over medium heat. Break up the meat, and stir frequently with a spoon until meat has browned (about 8-10 minutes) and there is no more meat.
  2. Add the taco seasoning, and squeeze one fresh lime over the taco meat. Stir well and cook for an additional minute. Remove from heat.
  3. In a large bowl (or individual bowls) add the shredded lettuce. Top with cherry tomatoes, black beans, the cooked taco meat, sour cream, the reamining lime, and any additional toppings you desire (I added cilantro, green onion, and chips).
  4. Serve hot or at room temperature. Store leftover taco salad in an airtight container and refrigerate for up to 1 day. It’s best fresh, but the lettuce will hold up an additional day for leftovers.
low salt taco salad recipe with no salt added taco meat and low sodium ingredients with fresh veggies

More Low Sodium Salad Recipes You May Enjoy

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low sodium taco bowl recipe with Lettice no salt added taco meat tomatoes lime sour cream and avocado

Low Sodium Taco Salad

AuthorKelly Jensen
This low sodium taco salad recipe is bright, fresh, and loaded with flavor! Salt-free taco meat mixed with veggies for a tasty lunch or dinner.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, Lunch, Salad
Cuisine American, Mexican
Servings 4 servings
Calories 273 kcal

Equipment

  • Pan
  • Large Bowl

Ingredients
  

  • 1 lb lean ground meat ground turkey or beef
  • 3 tablespoons no-salt-added taco seasoning
  • 1 head iceberg lettuce shredded
  • 1 cup cherry tomatoes
  • 1 cup no-salt-added black beans
  • ¼ cup sour cream
  • 2 limes juice
  • Optional Topping/Garnishes: cilantro, green onion, unsalted tortilla chips

Instructions
 

  • In a cast iron skillet, or large pan, add the ground turkey meat and cook over medium heat. Break up the meat, and stir frequently with a spoon until meat has browned (about 8-10 minutes) and there is no more meat.
  • Add the taco seasoning, and squeeze one fresh lime over the taco meat. Stir well and cook for an additional minute. Remove from heat.
  • In a large bowl (or individual bowls) add the shredded lettuce. Top with cherry tomatoes, black beans, the cooked taco meat, sour cream, the remaining lime, and any additional toppings you desire (I added cilantro, green onion, and chips).
  • Serve hot or at room temperature. Store leftover taco salad in an airtight container and refrigerate for up to 1 day. It’s best fresh, but the lettuce will hold up an additional day for leftovers.

Notes

Serving Size

The nutrition information estimated here is for 1/4 of the recipe. The total recipe listed above makes 4 generous servings. If you add any optional toppings or garnishes, that will add extra sodium. Also your nutritional information and sodium content will vary based on the ingredients you use in your own kitchen.

Nutrition

Calories: 273kcalCarbohydrates: 17gProtein: 26gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 92mgSodium: 123mgPotassium: 697mgFiber: 6gSugar: 5gVitamin A: 1049IUVitamin C: 23mgCalcium: 93mgIron: 3mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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3 Comments

  1. 5 stars
    I used Turkey meat and it is delicious. Am trying to get off beef and love mexican food. This is a really good recipe. I also made the no salt added taco seasoning. Thank you, Kelley

    1. Hi Carol,
      I’m so glad you enjoyed it – I also like the turkey in this, you get a lot of the same flavors as traditional taco meat. And thanks for making the spice blend too – really appreciate the rating and review 🙂
      – Kelly

Comments are closed.

5 from 2 votes