Mexican Beef Salad with Creamy Avocado Dressing

There are days when a salad feels more like a chore than a meal, especially if you have a little one at home who is reluctant about anything “green.” But this Mexican Beef Salad turned into such a hit at my table that even my son couldn’t resist diving in.

What makes it special is the balance—juicy ground beef seasoned with warm spices, crisp lettuce, sweet corn, creamy kidney beans, and cherry tomatoes bursting with freshness. Add in slices of ripe avocado and a velvety avocado-lime dressing, and suddenly you’ve got a vibrant bowl that’s not just healthy, but inviting.

From a stylist’s perspective, salads are a dream and a challenge all at once. The ingredients themselves are colourful and photogenic, yet if tossed carelessly, the whole thing can look messy. For this shoot, I styled each element separately—layering the corn, beans, tomatoes, lettuce, and beef in sections. It kept the plate looking neat while allowing each colour to shine on its own. The result? A beautiful medley of reds, yellows, and greens that stood out on camera and felt just as exciting on the plate.

Preparation time: 15-20 minutes
Cooking time: 4-5 minutes
Serves: 2-3

Ingredients

For the salad:

Ground beef 250 g
Olive oil 1 tsp
Cumin powder 1 tsp
Smoked paprika ½ tsp
Salt and black pepper to taste
Lettuce, roughly chopped 1 cup
Cherry tomatoes, halved ½ cup
Cucumber 1 (cubed)
Crumbled cheese (feta) 2 tbsp
Sweet corn kernels (fresh or frozen) ½ cup
Kidney beans (cooked or canned, rinsed) ½ cup
Avocado, sliced 1

For the dressing:

Avocado 1
Greek yogurt or sour cream 2 tbsp
Juice of 1 lime
Olive oil 1 tbsp
Garlic clove 1 clove
Salt to taste

Method

1. Heat olive oil in a pan, add ground beef, and cook until browned. Season with cumin, paprika, salt, and pepper.
2. Set aside to cool slightly. Blend avocado, yogurt, lime juice, olive oil, garlic, and salt until creamy and smooth. Add a splash of water if needed to loosen the texture.
3. On a large platter or bowl, arrange the lettuce and add sections of corn, kidney beans, cherry tomatoes, and beef.
4. Place avocado slices on top. For presentation, keep ingredients in neat sections to highlight their colours.
5. Just before serving, drizzle generously with the avocado dressing—or bring the bowl to the table and let everyone mix it up themselves.