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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 Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 3
Calories: 526 kcal
Course: Salad
Cuisine: Mexican

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 Jalapeno 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

    Cup of Yum
  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.

Nutrition Information

Serving 1salad Calories 526kcal (26%) Carbohydrates 34g (11%) Protein 41g (82%) Fat 25g (38%) Saturated Fat 6g (30%) Polyunsaturated Fat 15g Cholesterol 113mg (38%) Sodium 573mg (24%) Fiber 10g (40%) Sugar 15g (30%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 526

% Daily Value*

Serving 1salad
Calories 526kcal 26%
Carbohydrates 34g 11%
Protein 41g 82%
Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 15g 88%
Cholesterol 113mg 38%
Sodium 573mg 24%
Fiber 10g 40%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.