Beef Fajita Salad with Roasted Poblano Dressing
Time
50 Min
Serves
4
Published April 26, 2023 by Dr. Stephanie Gray, DC
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I’m in love with this salad. It’s hearty and delicious with all the flavors of fajitas. It begins with a bed of green cabbage and spinach, with cooked peppers and onions, seasoned ground beef, salsa, cherry tomatoes and a delicious roasted poblano dressing on top. You won’t miss the wraps here. It’s so good! All the flavours of fajitas but no refined carbohydrates.
This is an easy recipe, but does take a few steps. If you lack the time to roast poblano peppers or can’t find them, simply substitute 1 tsp of chili powder and cumin for the peppers in the dressing. This will take out the steps of roasting the pepper and you won’t need a food processor to make the dressing. Try this salad, it’s good!
Gluten and grain free, low carb.
For other great dinner ideas, check out these other recipes:
Stir Fry on Cauliflower Rice with Almond Butter Sauce
Curry Chicken with Coconut Milk
12 Minute Broiler Sheet Pan Steak Fajitas
Why you will LOVE this Beef Fajita Salad with Roasted Poblano Dressing
- A super delicious, HEALTHY dinner idea
- A creative way to eat fajitas without the wraps
- A great way to get in lots of veggies
- Gluten free, grain free, low carb with dairy free/paleo option.
- No wheat, no sugar, no seed oils, less INFLAMMATION
How to Store this Beef Fajita Salad with Roasted Poblano Dressing?
Store leftovers in a tight glass container. Must be refrigerated. Must be eaten within a 5 days.
Beef Fajita Salad with Roasted Poblano Dressing
Equipment
- Oven
- small baking sheet
- 1 Large frying pan
- 1 small food processor or high speed blender
Ingredients
- 1 poblano
- 1/2 cup avocado or olive oil mayonnaise
- 1/2 cup sour cream
- 1 tbsp lime juice juice of half a lime
- 1/2 tsp sea salt
- 1 lb ground beef
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- dash sea salt
- 4 cups shredded green cabbage
- 2 cups spinach
- 1 cup salsa
Instructions
- To make the dressing:
- Set the oven to BROIL setting. Set your oven rack directly underneath the broiler.
- Cut and seed the poblano pepper. Arrange on a small sheet pan and roast in the oven for about 5 minutes or until the skin is blackened and blistered.
- In a small food processor or high speed blender, add roasted poblano, mayonnaise, sour cream, lime juice and sea salt. Process until smooth.
- To make the onions, peppers and beef mixture:
- Heat 1 tbsp oil in a large skillet over medium heat. Saute onion and peppers for 3-5 minutes; until just tender. Remove from pan and put aside.
- Using the same skillet, add the ground beef and cook until browned. Add spices and a dash of sea salt.
- To make the Salad:
- Evenly divide cabbage and spinach among 4 bowls or use 1 large salad bowl if you think you will eat it all. Top with onions and peppers, ground beef and salsa.
- Drizzle roasted poblano dressing over everything.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.