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Lime Taco Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch Dinner
Lime Taco Salad
Ingredients
  • 1 pound lean ground beef
  • 3/4 cup water
  • 1 (1 ounce) packet taco seasoning mix
  • 1 head romaine lettuce, chopped
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (10 ounce) basket grape tomatoes, chopped
  • 1 avocado, pitted and sliced
  • 1/2 cup chopped carrots, or to taste
  • 1/2 cup chopped green bell pepper, or to taste
  • 1/2 cup chopped celery, or to taste
  • 1/4 cup shredded Cheddar cheese, or to taste
  • 1/4 cup lime juice
  • 3 tablespoons honey
  • 2 tablespoons champagne vinegar
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • salt and ground black pepper to taste
Instructions
1
Preheat a large skillet over medium-high heat and bring it to a high temperature. Sear the beef in the hot skillet until it reaches a nice brown color and becomes crumbly, taking around 5 to 7 minutes; remove the excess fat from the skillet. Add water and taco seasoning packet; cook and stir until the water has evaporated, leaving a rich flavor on the beef, approximately 5 minutes.
2
Combine romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with the cooked ground beef.
3
In a separate bowl, whisk together lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper until the dressing is well combined; serve it on the side to complement your salad.