Name: Ground Turkey Taco Salad: A Flavor-Packed, Healthy Weeknight Favorite
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 pound ground turkey (93% lean); 1 small yellow onion, diced; 2 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon dried oregano; Salt and pepper to taste; ¼ cup water or low-sodium chicken broth; 1 head romaine lettuce, chopped; 1 cup grape tomatoes, halved; 1 cup canned black beans, rinsed and drained; 1 cup corn kernels (fresh, canned, or thawed frozen); 1 avocado, diced; ½ red onion, thinly sliced; 1 cup shredded cheddar or Monterey Jack cheese; Crushed tortilla chips (optional); ½ cup plain Greek yogurt; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 teaspoon honey; ½ teaspoon garlic powder; ½ teaspoon ground cumin; Salt and pepper to taste

Description

A fresh and flavorful twist on taco night, this Ground Turkey Taco Salad is quick, customizable, and packed with protein. Perfect for busy weeknights or meal prep, it’s a healthy and satisfying way to enjoy all your favorite taco flavors in salad form.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground turkey (93% lean)
1 small yellow onion, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon dried oregano
Salt and pepper to taste
¼ cup water or low-sodium chicken broth

For the salad:

1 head romaine lettuce, chopped
1 cup grape tomatoes, halved
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed frozen)
1 avocado, diced
½ red onion, thinly sliced
1 cup shredded cheddar or Monterey Jack cheese
Crushed tortilla chips (optional)

For the dressing:

½ cup plain Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon honey
½ teaspoon garlic powder
½ teaspoon ground cumin
Salt and pepper to taste

Instructions

Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 4–5 minutes until softened.
Add minced garlic and cook for 30 seconds.
Add ground turkey, breaking it up with a spoon. Cook until browned and fully cooked, about 6–8 minutes.
Stir in tomato paste, cumin, paprika, chili powder, oregano, salt, and pepper. Mix to coat the meat evenly.
Pour in water or broth, reduce heat, and simmer for 3–5 minutes until thickened. Remove from heat.
In a large bowl, layer chopped romaine, black beans, corn, tomatoes, avocado, red onion, and cheese.
Spoon the seasoned ground turkey over the salad.
In a small bowl, whisk together all dressing ingredients until smooth. Thin with a little water if desired.
Drizzle dressing over the salad or serve on the side.
Top with crushed tortilla chips if using, and garnish with cilantro or lime wedges if desired.

Notes

For a dairy-free version, use a dairy-free yogurt alternative or vinaigrette-style dressing.
To make this salad low-carb, skip the corn and tortilla chips.
Leftover taco meat can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Keep salad ingredients and dressing separate if prepping ahead to maintain freshness.

Prep Time: 15 minutes
Cook Time: 15 minutes