Add the olive oil to a large skillet and place over a medium heat. Add the ground beef and cook until browned all over, breaking it up as it cooks.

While the meat is cooking, prepare the base of the salad with shredded lettuce and halved cherry tomatoes.

Drain any excess liquid from the cooked meat, then add the oregano, cumin, paprika, and low carb salsa.

Remove from the heat and spoon the beef over the salad. Add the shredded cheese over the beef, then garnish with the avocado, together with the cilantro and sliced jalapeños.