Burrito Inspired Salad

Name: Burrito Inspired Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp Skyr or Greek yoghurt; 1 tsp honey; Juice of ½ lime; ¼ tsp Tajín (optional); A handful of cherry tomatoes, halved; 1 small head of lettuce, chopped; ½ red onion, thinly sliced; ½ avocado, diced; ½ tin black beans; 80g (2.8 oz) sweetcorn; 300g (10.5 oz) diced beef; 1 tsp garlic granules; 1 tsp paprika; ½ tsp ground cumin

Salads have come a long way from being uninspiring side dishes or diet-centric bowls of lettuce. Today, they can be hearty, flavourful, and utterly satisfying meals in their own right and this Burrito Inspired Salad is the perfect example. Inspired by the bold, vibrant flavours of Mexican cuisine, it captures all the best elements of a burrito, spiced beef, fresh vegetables, creamy dressing — but skips the wrap in favour of a bowl brimming with colour and nutrition.

This salad is as visually appealing as it is delicious. Picture tender, paprika-spiced beef resting alongside bursts of juicy cherry tomatoes, crisp lettuce, sweetcorn kernels, and creamy avocado. Add a spoonful of earthy black beans and tangy red onion, then finish with a zesty yoghurt-lime dressing infused with honey and Tajín — a Mexican seasoning made with chilli, lime, and salt that elevates everything it touches.

What makes this Burrito Inspired Salad particularly special is the balance of textures and temperatures. The beef is served warm, seared until golden and infused with garlic, cumin, and paprika. Meanwhile, the veggies are cool, fresh, and raw — providing crunch, sweetness, and sharpness. The result is a contrast of hot and cold, soft and crisp, rich and bright — all in one generous bowl.

If you’re after a high-protein, nutrient-rich lunch or dinner that doesn’t require hours in the kitchen, this dish delivers. It’s quick to prepare (under 30 minutes), filling, and full of fibre, vitamins, and healthy fats — thanks to the avocado and black beans. And because it’s customisable, it’s perfect for meal prepping, feeding a family, or catering to different dietary needs.

This Burrito Salad is proof that a salad can be bold, comforting, and crave-worthy. It’s a celebration of flavour, freshness, and simplicity — the kind of dish you’ll return to again and again.

Why You’ll Love This Burrito Inspired Salad

This Burrito Inspired Salad is everything you want in a weekday meal: fast, healthy, full of flavour, and endlessly adaptable. It captures the satisfaction of a burrito without the heaviness, offering a lighter take that still feels indulgent.

Firstly, it’s high in protein thanks to the diced beef and black beans. The beef is seared until golden and then tossed in warming spices like paprika, cumin, and garlic — giving it that unmistakable Mexican-style flavour. The black beans bring additional protein and fibre, making the dish balanced and sustaining.

Then there’s the texture. Every bite offers something different — juicy cherry tomatoes, crisp lettuce, tender beef, soft avocado, and sweet pops of corn. It’s not just nourishing; it’s enjoyable to eat.

The lime yoghurt dressing is another highlight. It adds tang, a touch of sweetness from honey, and a bit of zing from Tajín — a spice mix that brings a little heat and a lot of depth. If you haven’t tried it before, you’ll wonder where it’s been all your life.

This salad is also wonderfully flexible. You can swap out ingredients based on what’s in your fridge, make it vegetarian, or batch prep it for the week. It’s naturally gluten-free and doesn’t require anything fancy — just real, whole ingredients and a few minutes at the stove.

Best of all? It’s as tasty cold as it is warm, making it ideal for packed lunches, post-workout meals, or a casual weekend dinner.

Ingredients

Serves 2

For the beef:

300g (10.5 oz) diced beef – Choose lean cuts for a tender bite and high protein content.
1 tsp garlic granules
1 tsp paprika
½ tsp ground cumin

Vegetables:

A handful of cherry tomatoes, halved – Adds sweetness and juiciness.
1 small head of lettuce, chopped – Use romaine or cos for crunch.
½ red onion, thinly sliced – Adds bite and sharpness.
½ avocado, diced – Creamy and rich in healthy fats.
½ tin black beans (approx. 120g / 4.2 oz), drained
80g (2.8 oz) sweetcorn – Use fresh, tinned, or defrosted frozen kernels.

For the dressing:

2 tbsp Skyr or Greek yoghurt – Thick and high in protein.
1 tsp honey – Balances the acidity.
Juice of ½ lime – Bright and tangy.
¼ tsp Tajín (optional) – Adds a zingy, spiced kick.

Method

1. Cook the beef

Heat a splash of olive oil in a frying pan over medium heat. Once hot, add the diced beef. Sear until browned on all sides, then add paprika, garlic granules, and cumin. Stir well and cook until the beef is cooked through. Set aside.

2. Heat the beans

In the same pan, add the black beans with a tablespoon of the liquid from the tin. Heat gently for 2–3 minutes until warm and slightly saucy.

3. Prepare the salad base

In a large bowl, add the chopped lettuce, halved cherry tomatoes, sweetcorn, red onion, black beans, and beef. Top with diced avocado.

4. Make the dressing

In a small bowl, mix the Skyr, honey, lime juice, and Tajín until smooth.

5. Assemble and serve

Drizzle the dressing over the salad, toss gently, and serve immediately.

Nutrition

(Per serving, approximate)

Calories: 435 kcal
Protein: 38g
Fat: 20g
Carbohydrates: 28g
Sugars: 7g
Fibre: 8g

Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.

Tips for Making This Burrito Inspired Salad

To get the most out of your Burrito Inspired Salad, a few small adjustments and prep tips can make a big difference in flavour and texture.

Use quality beef. Choose lean diced beef, such as rump or sirloin, for a tender bite that cooks quickly without becoming tough. Don’t overcrowd the pan; cook in batches if needed to get a nice sear.

Warm your beans. Heating the black beans with a touch of their liquid enhances their texture and brings out a richer flavour. You can also season them with a bit of cumin or chilli powder if desired.

Chop consistently. Dice your vegetables in even, bite-sized pieces. This helps with presentation and ensures every forkful has a mix of all the ingredients.

Add avocado last. To prevent browning and mushiness, dice the avocado just before serving and place it gently on top.

Customise the heat. The Tajín in the dressing adds a mild heat, but if you prefer it spicier, add fresh chopped chilli or a dash of hot sauce.

Make it ahead. You can prep all ingredients separately and store them in airtight containers. Combine just before eating to keep everything fresh and crunchy.

Try different dressings. If you don’t have Tajín, mix in some smoked paprika or chipotle paste to achieve a similar smoky-spicy flavour.

Layer smartly. For packed lunches, layer the dressing at the bottom of a jar, then beans, meat, and finish with lettuce and tomatoes at the top to prevent sogginess.

Add crunch. Top with tortilla chips or roasted seeds for an extra layer of texture.

Following these tips helps keep your salad vibrant, balanced, and full of flavour with every bite.

How to Best Serve This Recipe

This Burrito Inspired Salad is as adaptable in how it’s served as it is in how it’s made. Whether you’re enjoying it as a solo meal, a party dish, or something a bit fancier, there are several creative and delicious ways to present it.

As a meal bowl: This is the most classic and satisfying approach. Serve in wide, shallow bowls so all the colours and ingredients are on display. Drizzle the dressing on top, or serve it on the side so everyone can adjust to taste.

Make a salad bar: Great for gatherings or family meals. Lay out the beef, beans, lettuce, tomatoes, avocado, sweetcorn, and dressing in separate bowls so everyone can build their own salad. It’s interactive and perfect for picky eaters.

As a wrap: Turn your salad back into a burrito by wrapping it in a large flour or corn tortilla. Add a smear of guacamole or salsa for extra flavour.

In a lunchbox: Perfect for meal prep. Pack the salad into containers and store the dressing separately until you’re ready to eat. Add avocado just before serving for best results.

With tortilla chips: Serve the salad alongside baked tortilla chips for scooping. It becomes more of a deconstructed nacho plate — fun and family-friendly.

As a side dish: Omit the beef and serve as a side alongside grilled chicken, steak, or fish. It’s fresh, tangy, and balances out richer mains beautifully.

Add toppings: Add extra flavour with a sprinkle of grated cheese, a dollop of sour cream, or a handful of fresh coriander.

Presentation tip: Garnish with lime wedges, a sprinkle of Tajín or chilli flakes, and a few tortilla crisps on the side for visual impact.

This salad is at home in a casual lunch or an elevated dinner setting — just adjust your plating to suit the mood.

Customise This Recipe

One of the best things about this Burrito Inspired Salad is how easy it is to tailor to your preferences, dietary needs, or whatever’s left in your fridge.

Swap the protein: Replace beef with grilled chicken, turkey, prawns, or even salmon. For a plant-based version, use grilled tofu, tempeh, or extra beans.

Go vegetarian or vegan: Skip the beef and double the black beans or add quinoa. Use dairy-free yoghurt for the dressing, or switch to an olive oil and lime vinaigrette.

Add grains: For extra bulk, mix in cooked brown rice, quinoa, or bulgur wheat. This turns your salad into a burrito bowl and makes it even more satisfying.

Switch up the veg: Not a fan of lettuce? Try spinach, kale, or shredded cabbage. No sweetcorn? Add grated carrot, diced pepper, or cucumber for crunch.

Try different dressings: The lime yoghurt dressing is fresh and creamy, but you can also try a spicy chipotle sauce, avocado crema, or a smoky vinaigrette.

Add toppings: Sprinkle with grated cheese, crushed tortilla chips, toasted seeds, or jalapeño slices to customise the flavour and texture.

Boost the fibre: Add a spoonful of cooked lentils, chickpeas, or kidney beans to the salad mix.

Make it low-carb: Skip sweetcorn and beans, and increase the leafy greens, avocado, and protein for a keto-friendly version.

Play with spice levels: Use mild paprika for less heat, or smoked paprika and chilli flakes for more punch. Adjust the Tajín in the dressing to taste.

The core idea — a warm spiced protein with fresh vegetables and creamy dressing — is endlessly versatile. You can recreate this salad all year round, adapting it to seasonal ingredients or pantry staples.

How to Store This Burrito Inspired Salad

Storing your Burrito Inspired Salad correctly ensures it stays fresh and delicious — whether you’re meal prepping for the week or saving leftovers.

Fridge storage:
Store each component separately in airtight containers for best freshness. Keep the cooked beef and beans in the fridge for up to 3 days. Fresh vegetables like lettuce, tomatoes, and avocado should be chopped just before serving to maintain texture and prevent wilting.

Dressing:
The lime yoghurt dressing can be made in advance and stored in a sealed jar or container for up to 4 days in the fridge. Give it a stir or shake before serving.

Avocado tip:
To keep avocado from browning, squeeze extra lime juice over it and store it in an airtight container with a bit of cling film pressed directly onto the surface.

Meal prep:
You can pre-assemble layered salads in jars — place the dressing at the bottom, then add beans and beef, followed by veggies and lettuce at the top. Shake before eating or tip into a bowl.

Avoid freezing this dish, as fresh vegetables and dairy-based dressing do not freeze well. Stick to refrigeration for best results.

Conclusion

This Burrito Inspired Salad is a celebration of bold flavours, nourishing ingredients, and flexible cooking. It proves that eating well doesn’t mean compromising on taste or satisfaction — and that salads can be hearty, warming, and full of variety.

From the spiced beef and protein-rich beans to the fresh crunch of lettuce and the tang of lime dressing, every bite of this salad delivers on texture and taste. It’s the perfect choice when you want something filling yet fresh, quick yet flavourful, and wholesome without being complicated.

Whether you’re making it as a meal prep lunch, serving it for dinner, or turning it into a wrap or burrito bowl, this salad offers endless ways to enjoy Mexican-inspired cooking. Plus, with its high protein content, healthy fats, and vibrant veggies, it’s a dish you can feel good about eating — again and again.

Its versatility is one of its greatest strengths. Whether you’re feeding meat-eaters, vegetarians, or anyone in between, the ingredients can be easily tailored without losing the essence of what makes the recipe so good.

Fast, colourful, and packed with goodness, this Burrito Inspired Salad is the kind of dish that becomes part of your regular rotation — and might even outshine your favourite takeaway burrito.

You can see this recipe on instagram:

Burrito Inspired Salad

Yield: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Discover the bold, vibrant flavours of this Burrito Salad — a hearty, Mexican-inspired bowl packed with spiced beef, fresh veggies, creamy avocado, black beans, and a zesty yoghurt-lime Tajín dressing. A satisfying, colourful twist on the classic burrito, no wrap required!