Paleo Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Total time35 min

Prep time20 min

Cook time15 min

Paleo Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Seasoned ground beef, browned until deeply savory and finished with a warm blend of cumin, smoked paprika, chili powder, and garlic, forms the hearty base of this bowl. It lands over crisp romaine, juicy cherry tomatoes, crunchy cucumber, sweet bell pepper, and sliced red onion for a fresh, crunchy contrast to the spiced meat. The real star is the blended avocado-lime dressing — creamy, bright, and laced with jalapeño and cilantro, it comes together in the blender in under a minute and drapes over everything in a thin, pourable layer. Every component here is whole-food and straightforward, from the seared beef to the vegetable-packed base, making this a satisfying, protein-forward bowl that fits neatly into a Paleo kitchen. It's fast enough for a weeknight dinner but colorful and layered enough to serve to guests, and a squeeze of lime at the table brightens the whole thing even further.

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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 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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