Healthy Taco Salad

GF

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!

And don’t worry… it doesn’t mean you have to eat regular ol’ tacos every Tuesday. There are sooo many different taco recipes…  just on my site I have a bunch of taco ideas: fish tacos, spaghetti squash taco bake, taco zucchini boatsAsian tofu tacos and this healthy taco salad.

Taco salad topped with ground turkey, avocado, corn, peppers, chips, dressing and tomatoes.

Healthy Taco Salad Ingredients

  • 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

Taco salad topped with ground turkey, avocado, corn, peppers, chips, dressing and tomatoes.

Creamy Southwest Dressing

If you’ve been following me for a bit, you know I love salads. 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. The diced up peppers should measure out to be about 1/3 cup.

Roasted peppers in a bowl.

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.

Ground turkey taco meat cooking in a skillet.

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.

Taco salad topped with ground turkey, avocado, corn, peppers, chips and tomatoes.

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!

Taco salad topped with ground turkey, avocado, corn, peppers, chips and tomatoes and a southwest dressing.

More Mexican-Inspired Recipes:

More Salad Recipes:

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!

Healthy Taco Salad

4 from 25 votes
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.
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.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 3

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. The diced up peppers should measure out to be about 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.

Nutrition

Serving: 1salad Calories: 526kcal Carbohydrates: 34g Protein: 41g Fat: 25g Saturated Fat: 6g Polyunsaturated Fat: 15g Cholesterol: 113mg Sodium: 573mg Fiber: 10g Sugar: 15g
Course: Salad
Cuisine: Mexican
Keyword: turkey taco salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    36 comments
    1. Sam Harrison
      August 20, 2021 AT 8:23 am

      Yaah, Salad is useful for a diet plan. Salad is a good diet plan for health. You regularly use salad your look very good and you get an also healthy life. I appreciate you for good this good topic share with us.

      fjerning av visdomstann

    2. Lisa
      June 8, 2021 AT 7:29 pm

      5 stars
      This recipe is amazing ! The flavor and “guilt free” feeling is great! I loved the dressing and worth it just with that alone . This will definitely be in our rotation 👏👏

      1. Brittany Mullins
        June 10, 2021 AT 2:03 pm

        Yay!! So glad you enjoyed this salad, Lisa! Thanks for the review. I so appreciate it!

    3. Rachel Coleman
      May 5, 2021 AT 7:08 pm

      5 stars
      This salad is the perfect mix of soft and crunchy, spicy, and smooth!

      1. Brittany Mullins
        May 6, 2021 AT 11:46 am

        I’m so glad you enjoyed this salad, Rachel! Thanks for the review 🙂

    4. Victoria Rutkowski
      May 5, 2021 AT 12:12 pm

      5 stars
      I have to say that this recipe blew both me and my partner away. He could barely stop talking between each bite just declaring his love for this salad! I had to consistently remind him to stop talking about it and just eat it! The flavours all came together so well and I cannot wait to make it again. This is certainly getting added to our meal rotation! Thank you so much!

      1. Brittany Mullins
        May 5, 2021 AT 1:12 pm

        Woo!! This makes me so happy to hear, Victoria! I’m so glad you both enjoyed this salad. Thanks for coming back to leave a review. I really appreciate your feedback!!

    5. Elizabeth
      May 4, 2021 AT 3:54 pm

      5 stars
      10/10 will make this again!! The flavor is amazing and it’s so simple to make! I think I will use two heads of lettuce next time I make it though, the proportion of mix-ins to lettuce is too high for me. Great for weekly meal prepping!

      1. Brittany Mullins
        May 4, 2021 AT 5:50 pm

        Woo!! So glad you loved this salad, Elizabeth. Thanks for making it and for the review. I so appreciate it!

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