Home / Recipes / Gluten Free / Keto Mexican Chorizo Salad
Keto Mexican Chorizo Salad
How to Make It
Step 1
In a pan, cook the ground chorizo and diced bell pepper over a medium-high heat. Cook until the chorizo is crumbly and crispy and the bell pepper has charred a little in the pan.
Step 2
Turn the stove heat down to low and gently stir in chopped avocado. Gently fold the avocado over until it is coated in chorizo and warms up in the pan. Set these ingredients aside to cool slightly when done.
Step 3
Prepare the greens by chopping your lettuce and arugula. Toss them in a mixing bowl with all the remaining ingredients. For the salt and nutmeg, you may want to use just pinches of seasoning and add up to ⅛ tsp of each to avoid over-seasoning the greens.
Step 4
Arrange the dressed greens on a serving dish and top with the hot chorizo topping. Enjoy immediately.
Ingredients
- Ground Chorizo – 3 oz
- Red Bell Peppers, Raw – 1-¼ ounce
- Avocado, Black Skin, California Type – 1 ounce
- Lettuce, Mixed Greens – 2 ounce
- Arugula, Raw – ½ ounce
- Olive Oil – 2 teaspoon
- Apple Cider Vinegar – ½ teaspoon
- Lemon Juice, Fresh – ½ teaspoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Garlic – ½ teaspoon
- Nutmeg Ground – ⅛ tsp
