Turkey Taco Salad
Dive into a vibrant and nutritious meal with this Turkey Taco Salad, a lighter spin on classic taco night that's bursting with bold flavors and fresh ingredients. Lean ground turkey is seasoned with a medley of smoky spices, including chili powder, cumin, and paprika, then layered atop crisp romaine lettuce alongside juicy cherry tomatoes, sweet corn, creamy avocado, and hearty black beans. A tangy homemade dressing of lime juice, sour cream, and salsa ties it all together, while shredded cheddar and optional crunchy tortilla chips add the perfect finishing touch. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weeknights or a healthy meal prep option. Whether you're seeking a gluten-free dinner, a low-carb lunch, or a protein-packed salad, this Turkey Taco Salad delivers on flavor, texture, and versatility.
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Recipe Information
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 6 cups romaine lettuce
- 1 cup cherry tomatoes
- 0.5 cup corn kernels (fresh, frozen, or canned)
- 0.5 cup black beans
- 1 avocado
- 0.5 cup shredded cheddar cheese
- 2 tbsp cilantro (optional, for garnish)
- 1 tbsp fresh lime juice
- 2 tbsp sour cream
- 2 tbsp salsa
- 1 cup tortilla chips (optional, for garnish)
Instructions
Heat a large non-stick skillet over medium heat and add olive oil.
Add the ground turkey to the skillet and cook, breaking it into smaller pieces with a spatula, for about 4-5 minutes until it begins to brown.
Stir in chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well to evenly coat the turkey with the spices and cook for another 3-5 minutes until the turkey is fully cooked. Remove from heat and set aside.
While the turkey is cooking, prepare the vegetables. Chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, and rinse and drain the black beans if using canned.
In a small bowl, whisk together the fresh lime juice, sour cream, and salsa to create the dressing. Adjust seasoning with additional salt if desired.
Assemble the salad by layering a bed of romaine lettuce onto each plate. Top with cooked turkey, cherry tomatoes, corn, black beans, avocado slices, and shredded cheddar cheese.
Drizzle the dressing over the salad and garnish with chopped cilantro and crushed tortilla chips if desired.
Serve immediately and enjoy your healthy and flavorful Turkey Taco Salad!
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 394 mg | 132% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 16.8 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
