Eosinophilic Esophagitis Friendly Ground Beef Taco Salad with Avocado
Total time30 min
Prep time15 min
Cook time15 min
4.5(9)
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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 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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