A salad that actually keeps you full? This is it. My Loaded Taco Salad is a weeknight go-to I never get tired of. Fresh, flavorful, and finished with a creamy avocado dressing that might just steal the show. Whether you’re serving it at home or packing it for the day, it’s easy to make, endlessly customizable, and seriously satisfying.

WHAT TO EXPECT IN THIS POST

• Why You’ll Love This Recipe
• Ingredients You’ll Need
• Equipment Overview
• Step-By-Step Instructions
• Storage Tips & Meal Prep Ideas
• Frequently Asked Questions
• More Recipe Inspiration
• Recipe Card

WHY YOU’LL LOVE THIS RECIPE

This Loaded Taco Salad is everything I want in a meal : quick, hearty, and packed with texture and flavor. It starts with seasoned ground beef and crisp veggies, layered over butter lettuce and finished with a smooth avocado dressing that’s both creamy and dairy-free.

It’s a no-fuss dinner that feels a little elevated. Something you can prep ahead or throw together fast. And if you’re anything like me, once it’s in your weekly rotation, it’s not leaving anytime soon.

INGREDIENTS YOU’LL NEED

Creamy Avocado Dressing

• 1 ripe avocado, pitted and peeled
• 1/3 cup full-fat canned coconut cream
• 3 tablespoons extra virgin olive oil
• 1/4 cup water
• 1 cup packed cilantro
• 2 garlic cloves, smashed
• juice of 1/2 lime
• 1/2 teaspoon sea salt
• 1/4 teaspoon chili powder

Salad

• 1 pound grass-fed ground beef (80/20 preferred)
• 2 – 3 tablespoons of your favorite taco seasoning
• 1 head of butter lettuce, roughly chopped
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 pint of cherry tomatoes, halved
• 1/2 can of sliced black olives, drained
• fresh lime, for serving

EQUIPMENT OVERVIEW

• Large skillet for browning meat
• Blender (or food processor) for dressing
• Sharp knife
• Cutting board
• Large bowl for serving

STEP-BY-STEP INSTRUCTIONS

1. Brown The Beef : In a large skillet over medium heat, cook the ground beef until browned and fully cooked through. Drain any excess fat if needed, then season with taco seasoning and toss to coat.
2. Prep Your Produce : While the meat is cooking, wash and chop the veggies. Slice the bell peppers, red onion, and cherry tomatoes. Roughly chop the lettuce and drain the olives.
3. Blend the Dressing : Add all dressing ingredients to a blender and blend until smooth and creamy. Adjust water for desired consistency.
4. Assemble the Salad : Layer the lettuce in a large serving bowl. Top with ground beef, veggies, olives, and a generous drizzle of creamy avocado dressing. Finish with a squeeze of fresh lime and toss together if serving immediately!

STORAGE TIPS & MEAL PREP IDEAS

• For Meal Prep : Store the components separately in airtight containers and assemble just before eating to keep everything fresh and crisp. I love using large mason jars for storage.
• Dressing Storage : The avocado dressing will keep for 2 – 3 days in the fridge in a sealed jar or container.
• Reheat Tip : If prepping ahead, reheat the beef separately before serving and toss with the fresh ingredients.

FREQUENTLY ASKED QUESTIONS

MORE RECIPE INSPIRATION

• Loaded Sheet Pan Nachos
• Buffalo Chicken Salad with Homemade Ranch
• Pistachio Pesto Pasta Salad with Chicken
• Arroz con Pollo with Avocado Cilantro Lime Crema

DON’T FORGET TO SHARE!

There’s a reason this recipe lives on repeat in our house. It’s the kind of dish you crave and feel good about. Bright, bold, and surprisingly simple.

If you try this Loaded Taco Salad, I’d love to hear how you made it your own! Tag me on Instagram or leave a comment below.

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