Anti Inflammatory Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Total time35 min

Prep time20 min

Cook time15 min

Anti Inflammatory Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Crisp romaine forms the base for this loaded taco salad, piled high with juicy cherry tomatoes, crunchy cucumber, red bell pepper, and thinly sliced red onion. Ground beef gets seared until deeply browned, then coated in a warm blend of cumin, smoked paprika, chili powder, garlic powder, and onion powder for that classic toasted-spice flavor without any weird fillers. The real star is the dressing — ripe avocado blended with fresh lime juice, jalapeño, cilantro, and olive oil into a bright, creamy, pourable sauce that ties every bite together. Everything comes together in one bowl with minimal cleanup, and the ingredients lean whole and simple throughout: real vegetables, real citrus, real spices. It's a satisfying, nourishing dinner that fits neatly into an anti-inflammatory way of eating, especially with that vibrant avocado-lime dressing doing the heavy lifting instead of a heavier, processed dressing.

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Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
Simple Truth Organic Grass Fed Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef Organic Prairie Organic 100% Grassfed 85% Lean 15% Fat Ground Beef 16 oz. Pack Hannaford 85% Lean 15% Fat Grass Fed Ground Beef 16 oz
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1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the dressing

2 ripe avocados, pitted and peeled
3 tbsp fresh lime juice (from about 2 limes)
¼ cup water
2 tbsp olive oil
1 small jalapeño, seeded and roughly chopped
¼ cup fresh cilantro leaves
½ tsp salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 red bell pepper, diced
¼ red onion, thinly sliced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Make the dressing: combine the avocado, lime juice, water, olive oil, jalapeño, cilantro, and salt in a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds. If the dressing is too thick to pour, add water 1 tbsp at a time until it reaches a thin, drizzleable consistency. Taste and adjust salt. Set aside.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 7–9 minutes.

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