This healthy taco salad is made with turkey taco meat instead of beef, packed with veggies and topped with a creamy southwest dressing.
Do you participate in Taco Tuesday regularly?
One way to streamline meal planning is to have theme nights for each day of the week, like Meatless Monday, Taco Tuesday and/or Pizza Friday. Obviously these are just some ideas!
If you do start embracing a Taco Tuesday theme night, you’ll know you’re having tacos in some form every Tuesday and meal planning gets a whole lot easier!
ground turkey – a leaner protein option than beef!
vegetables – mini bell peppers, romaine lettuce, grape or cherry tomatoes, frozen sweet corn, jalapeño pepper and avocado.
shredded Mexican cheese – I like adding a little cheese, but you can omit if you’re dairy-free.
fresh salsa – choose your preferred spice level!
taco seasoning
olive oil
tortilla chips
chopped cilantro and hot sauce – optional, but recommended
Creamy Southwest Dressing
If you’ve been following me for a bit, you know I lovesalads. One key factor for creating a delicious salad is the salad dressing! A good dressing ties the whole salad together and really takes it to the next level. For this healthy taco salad, I paired it with a creamy southwest dressing that is SO good! Here’s what you need:
plain Greek yogurt – you can use traditional Greek yogurt or dairy-free if needed.
lime juice
spices – cumin, chili powder, garlic powder, salt and pepper.
fresh salsa
fresh cilantro
How to Make Healthy Taco Salad
This taco salad is packed with flavor from the turkey taco meat, which includes roasted peppers, taco seasoning and salsa. The roasted peppers seriously take it to the next level and the prep work to make them is pretty minimal!
Roast peppers: Preheat oven to 400°F. Place peppers on a baking sheet, spray with olive or avocado oil cooking spray, sprinkle on a little salt and pepper and place in the oven to roast for 20-30 minutes, or until peppers are soft. Let peppers cool, remove stems and any large seeds and then dice into small pieces. Measure out 1/3 cup.
Make dressing: Add all ingredients for the dressing into a blender and blend until fully combined and smooth. You can also use an immersion blender for this.
Cook turkey: Add oil to a skillet over medium heat. Once hot, add turkey. Break the meat into small pieces using a spatula or meat chopper as it cooks. Cook for about 6-8 minutes or until the turkey is no longer pink. Add taco seasoning, salsa and roasted peppers to the pan and toss to combine. Set aside.
Prep salads: While the turkey it cooking start to prep your salad ingredients. To build salads, start with a base of romaine lettuce in each bowl and add the toppings — turkey taco meat, tomatoes, corn, cheese, jalapeño, avocado and chips. Drizzle dressing over each salad and serve with a sprinkle on chopped cilantro. Add some fresh salsa and a few drops of hot sauce if using. Another option is to place all the salad ingredients into a large salad bowl and toss with dressing, then portion into three bowls.
Meal Prepping Taco Salad
This recipe is so great for meal prep! I recommend prepping the turkey and dressing ahead of time and then when you’re ready to enjoy, quickly chop the fresh salad ingredients, assemble the salads and enjoy!
If you make this healthy taco salad be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!
This healthy taco salad is made with ground turkey taco meat instead of beef and is packed with veggies. It comes together quickly making it perfect for a weeknight meal.
Ingredients
Turkey Taco Meat
12 mini bell peppers
olive or avocado oil spray
1/2 Tablespoon olive oil
1 lb ground turkey
2 Tablespoons taco seasoning
2 Tablespoons fresh salsa
Salad
1 large head romaine lettuce, washed, rinsed, dried and chopped
1/2 cup grape or cherry tomatoes, chopped
1/2 cup thawed frozen sweet corn
1/4 cup shredded Mexican cheese + more to taste
1/2 jalapeño pepper, de-seeded and chopped (optional)
1 avocado, chopped into chunks
1/4 cup tortilla chips, broken into pieces
chopped cilantro, for garnish
hot sauce, to taste (optional)
fresh salsa, to taste
Creamy Southwest Dressing
4 ounces plain Greek yogurt
1 teaspoons lime juice
1/8 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh salsa
2 Tablespoons fresh cilantro
Instructions
Roast peppers: Preheat oven to 400°F. Place peppers on a baking sheet, spray with olive or avocado oil cooking spray, sprinkle on a little salt and pepper and place in the oven to roast for 20-30 minutes, or until peppers are soft. Let peppers cool, remove stems and any large seeds and then dice into small pieces. Measure out 1/3 cup.
Make dressing: Add all ingredients for the dressing into a blender and blend until fully combined and smooth. You can also use an immersion blender for this.
Cook turkey: Add oil to a skillet over medium heat. Once hot, add turkey. Break meat into small pieces using a spatula or meat chopper as it cooks. Cook for about 6-8 minutes or until the turkey is no longer pink. Add taco seasoning, salsa and roasted peppers to the pan and toss to combine. Set aside.
Prep salads: While the turkey it cooking start to prep your salad ingredients. To build salads, start with a base of romaine lettuce in each bowl and add the toppings — turkey taco meat, tomatoes, corn, cheese, jalapeño, avocado and chips.
Serve: Drizzle a little dressing over each salad and serve with chopped cilantro and extra dressing. Add some fresh salsa and a few drops of hot sauce if using. Another option is to place all the salad ingredients into a large salad bowl and toss with dressing, then portion into two-four bowls for serving.
Category:Salad
Method:Toss
Cuisine:Mexican
Nutrition
Serving Size:1 salad
Calories:526
Sugar:15g
Sodium:573mg
Fat:25g
Saturated Fat:6g
Unsaturated Fat:15g
Trans Fat:0g
Carbohydrates:34g
Fiber:10g
Protein:41g
Cholesterol:113mg
Keywords: turkey taco salad
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I make taco salad with beyond meat crumbles oh so good it also makes the best chili ever. I am vegetarian due to a illness, so I find ways to use Quarn products which are my favorite non chicken nuggets. I really enjoy your post thank you
I made this tonight for Cinco de Mayo, but without any jalapenos. It was great! And it’s not too heavy. Next time I will try adding a can of beans with the turkey. Thanks for the tasty meal!
I am in love with taco salads!! Yum! Also, the placemat/table cloth in the background of the photo is super cute! Have a safe trip to Minnesota! I’ve never been either, but I would definitely check out the mall of America 🙂
Great alternative to my usual salad with chicken chunks. It has vegetables and turkey, which is a healthier source of protein. Plus its a delicious taco salad.
Minneapolis?! 🙂 Welcome!! I think MOA is definitely worth visiting. There’s a lot to do and see… plus, it’s something all MN visitors should at least experience. Should be less hectic/crazy during the weekdays, too. Enjoy Brittany!
That mall is actually on my (lame) bucket list so I hope you do make it there! This salad looks amazing and I love how readily available turkey is here!
Leave a Comment
First time using ground turkey and I was pleasantly surprised at how yummy these were!
★★★★★
Ahh yay!! So glad you enjoyed this salad, Katie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
I make taco salad with beyond meat crumbles oh so good it also makes the best chili ever. I am vegetarian due to a illness, so I find ways to use Quarn products which are my favorite non chicken nuggets. I really enjoy your post thank you
★★★★★
I made this tonight for Cinco de Mayo, but without any jalapenos. It was great! And it’s not too heavy. Next time I will try adding a can of beans with the turkey. Thanks for the tasty meal!
We had the salad for dinner tonight too! So glad you enjoyed it. 🙂
Just started following your blog because I saw this recipe on FitSugar and it. looks. delicious. Can’t wait to read more! theoverappblog.com
Simple, easy, and ever-so-customizable!
I am in love with taco salads!! Yum! Also, the placemat/table cloth in the background of the photo is super cute! Have a safe trip to Minnesota! I’ve never been either, but I would definitely check out the mall of America 🙂
Definitely making this for dinner tomorrow! EBF – please check out my website http://www.peachesandsalt.com I am based in Richmond as well!
Thanks so much! Just checked out your blog and it’s awesome. Thanks for commenting. I love connecting with other local bloggers!!
Great alternative to my usual salad with chicken chunks. It has vegetables and turkey, which is a healthier source of protein. Plus its a delicious taco salad.
Check out Wise Acre Eatery in Uptown. Amazing local food!
Minneapolis?! 🙂 Welcome!! I think MOA is definitely worth visiting. There’s a lot to do and see… plus, it’s something all MN visitors should at least experience. Should be less hectic/crazy during the weekdays, too. Enjoy Brittany!
YES! I had so much fun in MN. I hope I get to come back again sometime soon. 🙂
Taco salad is probably my favourite salad EVER to eat. This looks so delicious!!!
I live here in MN and would say you should definietly check it out at least, it’s huge and there is endless things to see and do! Have fun : )
That mall is actually on my (lame) bucket list so I hope you do make it there! This salad looks amazing and I love how readily available turkey is here!
I was so close, but sadly didn’t make it there. Next time!
This looks amazing! I’m glad you’re on a Mexican food kick because I am too! haha Have a great work trip!
This looks like an awesome, healthy version to taco salad. Oh, and I would totally visit the Mall of America, at least just to say that I did!