In a large skillet, heat over medium-high heat and add the ground beef. Cook for about 6-8 minutes, breaking it apart with a spatula until the meat is browned and fully cooked. Once it’s no longer pink, drain any excess fat and set the beef aside to cool slightly.

While the beef is cooking, chop the lettuce, tomatoes, pickles, red onion, and avocado into bite-sized pieces. Aim for about ½ inch cubes for even mixing.

In a medium mixing bowl, whisk together mayonnaise, tomato paste, and your choice of spices until fully combined and creamy. Adjust the seasoning to suit your preferences.

In a large serving bowl, combine the cooked beef with the prepared vegetables. Gently toss together, ensuring the beef and veggies are well mixed. Drizzle the dressing generously over the top, and toss again until evenly distributed.

Serve immediately or transfer to meal prep containers for later. If meal prepping, store salad components separately from the dressing.