Beef Taco Salad with Avocado Cilantro Dressing
This healthy Beef Taco Salad is easy to make and packed with flavour. Made with seasoned taco meat, fresh veggies and a creamy cilantro dressing, it makes a delicious weeknight meal!
SERVINGS 4 servings
Ingredients
Beef
- 1 lb ground beef
- 2 tbsp taco seasoning, preferably homemade
- 1/4 cup beef bone broth or water
Salad
- 8-12 cups chopped lettuce
- 1 cup cherry/grape tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- Pickled red onion (optional)
- Tortilla chips (optional)
Avocado Cilantro Dressing
- 1 large ripe avocado
- 1 cup loosely packed fresh cilantro, leaves and some stems
- 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice
- 1 clove garlic
- 1/2 tsp sea salt
- 1/2 of a small jalapeño, seeds removed (optional)
- 1/4 cup water, plus more as needed
Instructions
- Cook the beef: Heat skillet over medium-high heat. Add ground beef and break apart with your spatula or wooden spoon. Cook for 5-7 minutes, or until cooked through. Drain excess fat if needed. Add the taco seasoning and broth or water and stir. Reduce heat to low and allow to simmer for a few minutes or until liquid is gone. Taste and adjust seasoning to taste.
- Make the dressing: Add all ingredients to a small food processor or blender and blend until smooth and creamy. Add additional water until you reach your desired consistency.
- Assemble the salads: Divide the lettuce into 4 bowls. Top with the beef, tomatoes, black beans and onions. Drizzle with the avocado cilantro dressing and serve with tortilla chips on the side or crushed on top.
Notes
If you're not dairy-free, feel free to add shredded cheese to your salad.
Store ground beef, vegetables and dressing in separate airtight containers in the refrigerator for up to 5 days.
Did you make this recipe?Let me know how it was!