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Gluten Free Dairy Free Taco Salad with Avocado-Lime Dressing

Angela Litzinger at test.angelaskitchen.com
Course beef, dairy free, egg free, fish free, gluten free, main dish, nut free, peanut free, pork free, Salad, soy free, Tex-Mex, Vegan friendly
Servings 8


  • 2 medium avocados
  • 1/4 cup olive oil
  • 1 lime zested and juice squeezed out
  • 4 garlic cloves minced
  • 1 c lightly packed fresh cilantro leaves
  • 1/2 tablespoons water
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 2 teaspoons ground cumin
  • 2 teaspoon paprika
  • 2 teaspoon chili powder
  • 2 teaspoon dried oregano
  • 1 teaspoon salt plus more to taste
  • 1/2 tsp ground pepper plus more to taste
  • 12 cups chopped romaine lettuce
  • 2 2/3 c thinly sliced small sweet bell pepper rings
  • 1 cup thinly sliced shallots separated into rings
  • 2 plum tomato thinly sliced
  • 1/2 cup sliced black olives
  • 2 - 14 oz cans pinto beans
  • 2 - 14 oz cans black beans


  • Combine all avocado, first measure of olive oil, lime zest, lime juice, and garlic cloves in a blender. Process until smooth.
  • Add cilantro and water. Blend until smooth. Taste for seasoning to see if dressing needs more salt and pepper. Cover and refrigerate dressing until ready to use.
  • In a skillet, combine oil, beef, cumin, paprika, chili powder, oregano, salt and black pepper. Cook over medium-high heat until cooked through and no longer pink.
  • While meat is browning, drain and rinse beans.
  • Add beans to skillet when meat is cooked through, stirring until combined. Cook bean mixture until beans are heated through, then turn off heat.
  • If you have not done so, cut up lettuce, bell peppers, shallots, tomato, and olives.
  • To assemble salad, make layers of lettuce, pepper, onion, tomato, bean and beef mixture, and olives. Top salad with avocado dressing and garnish with additional chopped cilantro, if desired.