Anti Inflammatory Paleo Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Crisp romaine gets tossed with juicy cherry tomatoes, sliced red onion, and creamy diced avocado, then finished with a bright lime and olive oil dressing that clings to every leaf. Seasoned ground beef is browned until deeply savory, then dusted with chili powder, cumin, smoked paprika, and garlic and onion powder for that unmistakable taco flavor without any processed seasoning packets involved. A few slices of jalapeño and a handful of fresh cilantro add heat and freshness right where you want it. Piled warm over the crunchy, dressed greens, it's a satisfying, colorful bowl that eats like a full meal rather than a side salad. The whole thing comes together with real, recognizable ingredients and simple pantry spices, which makes it an easy fit for an anti-inflammatory way of eating. Squeeze extra lime over the top before digging in for one more layer of brightness.

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Ingredients

4 servings

For the taco meat

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
2 tbsp water

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp extra-virgin olive oil
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 medium jalapeño, seeded and thinly sliced (optional)
2 ripe avocados, diced
¼ cup fresh cilantro leaves

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt until combined. Set aside.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C).

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