Anti Inflammatory Ground Beef Taco Salad with Avocado

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Ground Beef Taco Salad with Avocado

Crisp romaine, juicy cherry tomatoes, and crunchy cucumber and bell pepper get tossed in a bright, tangy dressing made from apple cider vinegar, fresh lime juice, and good olive oil. The seasoned beef is browned until deeply savory, then finished with a warm blend of cumin, chili powder, smoked paprika, garlic, and onion powder for real taco flavor without any heat-lamp shortcuts. Creamy avocado fans out over the top, adding richness and healthy fats that balance the smoky, spiced meat perfectly. A scatter of fresh cilantro and a squeeze of lime at the end keep everything tasting fresh and vibrant. Built from whole vegetables, quality protein, and olive oil rather than processed shortcuts, this salad is a satisfying, nutrient-packed option that fits neatly into an anti-inflammatory way of eating. It's the kind of dinner that feels indulgent but is really just simple, colorful ingredients doing all the work.

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Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
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

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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