Healthy Taco Salad
This Healthy Taco Salad is a layer-upon-layer of crisp, crunchy vegetables, beans, cheese and seasoned ground turkey all tossed with a homemade creamy avocado dressing. Enjoy it as a light lunch or dinner, or store it for meal prep throughout the week!
Servings 5
Calories 510kcal
Ingredients
For dressing:
- ½ avocado
- ¼ cup Greek yogurt
- ¼ cup sour cream
- 1 cup cilantro leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ¼-½ cup water depending on consistency preference
- Lime juice one lime
For meat:
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 tbsp taco seasoning
- ¼ cup water
For salad:
- 1-2 medium heads romaine lettuce chopped
- 1 cup shredded cheddar cheese
- 1 cup grape tomatoes halved
- 1 avocado diced
- ½ cup chopped cilantro
- ½ cup finely diced red onion
- 1 cup black beans drained and rinsed
- 1 cup tortilla chips crumbled
- 1 jalapeno thinly sliced, optional
- Sour cream for topping, optional
Instructions
- Make the dressing: In a food processor, blend together avocado, Greek yogurt, sour cream, cilantro leaves, garlic powder, onion powder, kosher salt and lime juice. Slowly stream in water to thin the dressing out a bit. Transfer to an airtight container and refrigerate until ready to top salads.
- For the turkey: Heat a medium saute pan over medium heat and add olive oil. Add ground turkey, stirring to break up the meat with a wooden spoon, until the turkey is no longer pink, about 4-5 minutes. Stir in the taco seasoning and water. Cook for an additional 3-4 minutes, or until most of the water has been absorbed. Set aside until ready to top on salad.
- Assemble salad: In a large bowl, mix together romaine lettuce, shredded cheddar cheese, grape tomatoes, avocado, cilantro, red onion, black beans, and tortilla chips. Mix together salad with ¼ cup of dressing or serve on the side. Top salads with ground turkey, jalapeno, and sour cream, if desired, before serving.
Notes
- Salad Dressing: Store in an airtight container in the fridge for up to 1 week.
- Ground Turkey: Store in an airtight container in the fridge for up to 5 days.
- Salad: Prep all the veggies and individual ingredients. Store in a large bowl covered with plastic or individual airtight containers in the fridge. Keep the tortilla chips on the kitchen counter.
Nutrition
Calories: 510kcal | Carbohydrates: 33g | Protein: 34g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 791mg | Potassium: 881mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1333IU | Vitamin C: 15mg | Calcium: 235mg | Iron: 2mg