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.
1large head romaine lettucewashed, rinsed, dried and chopped
1/2cupgrape or cherry tomatoeschopped
1/2cupthawed frozen sweet corn
1/4cupshredded Mexican cheese + more to taste
1/2jalapeño pepperde-seeded and chopped (optional)
1avocadochopped into chunks
1/4cuptortilla chipsbroken into pieces
chopped cilantrofor garnish
hot sauceto taste (optional)
fresh salsato taste
Creamy Southwest Dressing
4ouncesplain Greek yogurt
1teaspoonslime juice
1/8teaspooncumin
1/4teaspoonchili powder
1/4teaspoongarlic powder
1/4teaspoonsalt
1/4teaspoonpepper
1/4cupfresh salsa
2Tablespoonsfresh 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.