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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.
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3.77 from 26 votes

Healthy Taco Salad

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 Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Salad
Cuisine: Mexican
Keyword: turkey taco salad
Servings: 3
Calories: 526kcal

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