I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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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.
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
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.
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.
Blend the Dressing : Add all dressing ingredients to a blender and blend until smooth and creamy. Adjust water for desired consistency.
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
Can I make this both gluten and dairy free?
Yes! The recipe is naturally dairy-free, and as long as your taco seasoning is gluten-free (or homemade), you’re good to go.
Can I use a different protein?
Totally. Ground turkey, shredded chicken, or event plant-based crumbles would all work great.
How spicy is the avocado dressing?
It’s mild as written, but you can easily add more chili powder for a splash of hot sauce for a kick.
What can I add for more crunch?
Crushed tortilla chips would be another great topping!
A delicious, satisfying salad loaded with seasoned ground beef, crisp veggies, and a creamy avocado dressing. Perfect for easy weeknight dinner or meal prep.
Ingredients
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 cherry tomatoes, halved
1/2 can of sliced black olives, drained
fresh lime, for serving
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
Instructions
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.
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.
Blend the Dressing : Add all dressing ingredients to a blender and blend until smooth and creamy. Adjust water for desired consistency.
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!
Adjust water in the dressing to reach desired consistency.
For meal prep, keep components stored separately until ready to serve.
Prep Time:15 minutes
Cook Time:10 minutes
Category:Main Dish
Method:Stovetop
Cuisine:Mexican-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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