Crisp romaine, juicy cherry tomatoes, cucumber, and red bell pepper get tossed in a bright, tangy dressing built from apple cider vinegar, olive oil, and fresh lime juice, no heavy add-ins needed. Seasoned ground beef, browned until deeply savory and finished with cumin, chili powder, smoked paprika, garlic, and onion powder, piles on warm right from the skillet. Creamy avocado slices fan out over the top, adding richness and cool contrast without any need for a dairy-based topping. A scatter of fresh cilantro and a squeeze of lime at the table brighten every bite even further. It's a fully loaded, satisfying dinner-salad that comes together fast and eats like a proper meal, and it's a solid, easy option for a dairy free table.
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In a small bowl, whisk together the apple cider vinegar, 3 tbsp olive oil, lime juice, cumin, and salt until combined. Set aside.
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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