Vegan Ground Beef Taco Salad with Avocado

Total time30 min

Prep time15 min

Cook time15 min

Vegan Ground Beef Taco Salad with Avocado

This crisp, sunny salad builds its base from crunchy romaine, juicy cherry tomatoes, cool cucumber, and thin ribbons of red bell pepper, all tossed in a zippy dressing of apple cider vinegar, lime juice, and cumin. Smoky-warm taco spices — chili powder, smoked paprika, garlic and onion powder — bring that classic bold flavor to the bowl, layered right over the crisp vegetables. Ripe avocado fans out across the top for a creamy, rich contrast to the bright, acidic dressing and crunchy greens, and a scatter of fresh cilantro with lime wedges on the side keeps every bite tasting fresh. It's the kind of dish that eats big and satisfying while still feeling light, with plenty of texture in every forkful. This one is an easy, colorful pick for a Vegan lunch or dinner rotation, and it comes together fast enough for a weeknight without skimping on flavor.

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Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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