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!

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!

Print
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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.

Healthy Taco Salad


  • Author: Brittany Mullins
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 3
  • Diet: Gluten Free

Description

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Recipe rating

    33 comments
    1. Rachel Coleman
      May 5, 2021 AT 7:08 pm

      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 🙂

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

      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!!

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

      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!

    4. mary
      February 28, 2021 AT 2:51 pm

      Brittany, I’m sorry but I see 1/3 c. of roasted peppers is “measured out”. Is that what is used into the taco meat? Isn’t that only a small portion of the roasted peppers? What happens to the rest?

      1. Brittany Mullins
        February 28, 2021 AT 11:20 pm

        Sorry for the confusion, Mary. The 12 mini bell peppers chopped up should equal about 1/3 cup. I’ll edit the recipe so it’s more clear. 🙂

    5. Chris Fink
      February 5, 2021 AT 12:38 pm

      Made this for dinner the other night! It was AMAZING! The recipe was so easy to follow! I added black beans and I’m not going to lie – a small dollop of Lite Sour Cream on top. Definitely going to make this again!

      1. Brittany Mullins
        February 5, 2021 AT 2:10 pm

        Woo!! So glad you loved this salad, Chris. Thanks for making it and for coming back to leave a review. I really appreciate it!

    6. Kelly
      February 3, 2021 AT 3:06 pm

      So good, so easy, SO CUSTOMIZABLE! The dressing really puts it over the top. Definitely adding to our rotation. I’ve never liked ground turkey, but when its combined with the seasoning, salsa, and peppers it’s so so good!

      1. Brittany Mullins
        February 4, 2021 AT 1:56 am

        Isn’t the dressing SO good?! I’m pumped to hear you loved this salad, Kelly. Thanks for making it and for coming back to leave a review. I so appreciate it!

    7. Hofterzielbeek
      January 28, 2021 AT 7:15 am

      Looks delicious!! Thanks for sharing the recipe.

    8. Katie
      June 30, 2020 AT 7:47 pm

      First time using ground turkey and I was pleasantly surprised at how yummy these were!

      1. Brittany Mullins
        June 30, 2020 AT 9:22 pm

        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. 🙂

    9. Mary
      August 30, 2019 AT 12:12 am

      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

    10. Connie
      May 5, 2016 AT 10:10 pm

      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!

      1. Brittany Mullins
        May 5, 2016 AT 10:38 pm

        We had the salad for dinner tonight too! So glad you enjoyed it. 🙂

    11. Susan Daly
      May 26, 2015 AT 4:28 pm

      Just started following your blog because I saw this recipe on FitSugar and it. looks. delicious. Can’t wait to read more! theoverappblog.com

    12. danicaliforniacooks
      May 12, 2015 AT 12:40 pm

      Simple, easy, and ever-so-customizable!

    13. taramdeal
      May 12, 2015 AT 10:54 am

      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 🙂

    14. peachesandsalt
      May 12, 2015 AT 3:58 am

      Definitely making this for dinner tomorrow! EBF – please check out my website http://www.peachesandsalt.com I am based in Richmond as well!

      1. Brittany Mullins
        May 16, 2015 AT 4:39 pm

        Thanks so much! Just checked out your blog and it’s awesome. Thanks for commenting. I love connecting with other local bloggers!!

    15. Jane
      May 12, 2015 AT 2:57 am

      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.

    16. Bonnie
      May 11, 2015 AT 10:06 pm

      Check out Wise Acre Eatery in Uptown. Amazing local food!

    17. Kaylyn Kruse
      May 11, 2015 AT 1:21 pm

      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!

      1. Brittany Mullins
        May 16, 2015 AT 4:47 pm

        YES! I had so much fun in MN. I hope I get to come back again sometime soon. 🙂

    18. Megan @ Straight From The Jar
      May 11, 2015 AT 1:18 pm

      Taco salad is probably my favourite salad EVER to eat. This looks so delicious!!!

    19. Angie
      May 11, 2015 AT 11:43 am

      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 : )

    20. Arman @ thebigmansworld
      May 11, 2015 AT 9:45 am

      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!

      1. Brittany Mullins
        May 16, 2015 AT 4:47 pm

        I was so close, but sadly didn’t make it there. Next time!

    21. Erin @ Her Heartland Soul
      May 11, 2015 AT 8:43 am

      This looks amazing! I’m glad you’re on a Mexican food kick because I am too! haha Have a great work trip!

    22. Erin @ The Almond Eater
      May 11, 2015 AT 8:00 am

      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!

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