Vegetarian Ground Beef Taco Salad with Avocado

Total time30 min

Prep time15 min

Cook time15 min

Vegetarian Ground Beef Taco Salad with Avocado

Crisp romaine gets tossed in a bright, tangy dressing built from apple cider vinegar, fresh lime juice, and a touch of cumin, then loaded up with juicy cherry tomatoes, crunchy cucumber, and thin ribbons of red bell pepper. A warmly spiced blend of chili powder, smoked paprika, garlic, and onion powder brings that classic taco-night flavor to every forkful, while fanned slices of ripe avocado add cool, creamy richness on top. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a hearty, satisfying bowl with plenty of texture in every bite. It's a colorful, well-balanced salad that fits easily into a vegetarian meal plan without skimping on bold, punchy 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 Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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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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