Low Sodium Ground Beef Taco Salad with Avocado

Total time30 min

Prep time15 min

Cook time15 min

Low Sodium Ground Beef Taco Salad with Avocado

Crisp romaine, juicy cherry tomatoes, cucumber, and red bell pepper come together in a big, colorful bowl, tossed in a bright dressing built from apple cider vinegar, fresh lime juice, and olive oil. Seasoned ground beef gets its deep, smoky flavor from cumin, chili powder, smoked paprika, garlic powder, and onion powder, browned until fragrant and piled warm over the crunchy vegetables. Creamy avocado fans out on top for richness, and a squeeze of fresh lime and a scatter of cilantro finish everything off with a burst of freshness. It's the kind of dish where the flavor comes from real spices and citrus doing the heavy lifting rather than a shaker on the table, making it a satisfying pick for anyone watching their sodium intake. Every component here is simple and wholesome, so you get bold, layered taco flavor in every bite without feeling like you're missing anything.

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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 chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the dressing

2 tbsp apple cider vinegar
3 tbsp olive oil
2 tbsp fresh lime juice
½ tsp ground cumin
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

1 large head romaine lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red bell pepper, thinly sliced
2 ripe avocados, pitted and sliced

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the apple cider vinegar, 3 tbsp olive oil, lime juice, cumin, and salt until combined. Set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–9 minutes.

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