Red Meat Allergy Friendly Ground Beef Taco Salad Bowl with Avocado Lime Dressing
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (85/15)
- 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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