Whole 30 Ground Beef Taco Salad with Avocado

Total time30 min

Prep time15 min

Cook time15 min

Whole 30 Ground Beef Taco Salad with Avocado

Seasoned ground beef, browned until deeply caramelized and dusted with cumin, chili powder, and smoked paprika, makes this salad taste like a full-on taco night without any grain or bean filler weighing it down. Crisp romaine, juicy cherry tomatoes, cucumber, and red bell pepper get tossed in a bright, tangy dressing built from apple cider vinegar, fresh lime juice, and good olive oil — no shortcuts, just real ingredients doing the work. Creamy avocado fanned over the top adds richness and cools down the spice-forward beef in every bite. It's a fresh, satisfying dinner that comes together in one skillet and one big bowl, with fresh cilantro and lime wedges for finishing if you want extra brightness. This one's an easy weeknight staple that fits perfectly into a Whole30 lineup, no complicated planning required.

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Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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