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5 from 3 votes

Mexican Meatball Salad

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Meat, Soup and Salad
Cuisine: Keto, Low Carb, Quick and Easy
Servings: 4 people

Ingredients

  • 12 meatballs *leftover from Mexican Meatball Pizza recipe
  • 1 large head romaine cleaned and chopped
  • 1/2 4 oz can black olives
  • 2 scallions chopped
  • 4 ounces pepperjack cheese shredded
  • half avocado diced
  • 4 ounces queso fresco cheese crumbled
  • 4 tablespoons salsa *or leftover sauce from the meatball recipe
  • 4 tablespoons sour cream *optional
  • dressing *optional I used and avocado poblano.
  • cilantro chopped, for garnish

Instructions

  • Clean and chop your lettuce, scallions, and avocado. Warm the leftover meatballs and sauce either in a saucepan or the microwave.
  • Toss the lettuce with the dressing if using. Divide onto plates then top with olives, scallions, both cheeses, avocado, cilantro warmed meatballs, sauce, and sour cream if using. Enjoy!