Description
Ground turkey taco salad with perfectly seasoned taco meat served over crisp romaine lettuce with fresh veggies and creamy cilantro ranch dressing. It’s a great meal prep salad!
Ingredients
Units
Scale
Taco Meat
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/2 tsp. paprika
- 1/4 tsp. red chili flakes
- 1 lb. ground turkey
- 2 Tbsp. olive oil
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
- 1/4 cup water
- Kosher salt and fresh black pepper
Dressing
- 1/2 cup sour cream
- 1/3 cup milk
- 2 Tbsp. fresh minced cilantro
- 1 Tbsp. fresh lime juice
- 1 garlic clove, minced
- 1/2 tsp. chili powder
- 1 Tbsp. water, plus more to taste
Salad
- 8 cups chopped romaine lettuce
- 1 (15 oz.) can corn, drained
- 1 cup halved grape or cherry tomatoes
- 1–2 large ripe avocados, chopped
- 1 fresh jalapeno, thinly sliced
- 4 green onions, sliced
- 1 cup crumbled queso fresco cheese
- Fresh cilantro leaves, to taste
Instructions
Taco Meat
- In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, dried oregano, paprika, and red chili flakes.
- Add the spices to the ground turkey meat. Season with salt and pepper to taste. Using your hands, mix in the spices into the meat until well distributed. Do not overwork the meat.
- Heat olive oil in a large non-stick skillet over medium heat. Add ground turkey and cook until no longer pink, while breaking up the meat with a wooden spoon.
- Stir in black beans, tomato sauce, and water. Simmer for about 5 minutes or until slightly reduced and thickened. Taste for salt and pepper.
Dressing
- In a bowl, whisk together the dressing ingredients. Season with salt and pepper to taste. If the dressing it too thick, thin out with a little more water.
Salad
- Layer romaine lettuce into individual salad bowls or one large platter. Top with salad toppings and taco meat. Drizzle with dressing. Serve immediately. You can meal prep the salad into individual meal prep containers without the meat, dressing, or avocado. Add those in right before serving.
Notes
- Cheese: Queso fresco is a soft, moist cheese. Commonly sold as a chunk but it breaks into curd-like pieces (similar to feta). It’s light with a salty and slightly tangy flavor. It’s commonly used in Mexican recipes. If you can’t find this cheese, substitute it with shredded cheddar cheese.
- Modifications: This is a very adaptable recipe. See post for more salad add-ins and/or modifications.
Nutrition
- Serving Size:
- Calories: 432
- Sugar: 7.8 g
- Sodium: 555.3 mg
- Fat: 23.1 g
- Carbohydrates: 32.7 g
- Protein: 28.6 g
- Cholesterol: 73.2 mg