Description
- Easy Taco Salad packed with flavor, protein, and crunch. A quick 30-minute recipe that’s healthy, flexible, and perfect for any weeknight.
Ingredients
- For the Salad:
- 1 lb lean ground turkey (or plant-based crumbles for vegetarian option)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt to taste
- 1/4 cup salsa (mild or to taste)
- 2 tbsp water
Vegetables & Toppings:
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 1/2 cups cherry tomatoes, halved (or 2 Roma tomatoes, diced)
- 1 cup black beans, rinsed and drained
- 2 ears of corn, charred and kernels removed
- 1/4 cup chopped red onions
- 2 avocados, sliced or diced
- 1/3 cup roasted and salted sunflower seeds
- 1/2 cup shredded sharp cheddar cheese (or a cheese of your choice)
- Tortilla chips, lightly crushed (optional, for crunch)
For the Dressing:
- 1 recipe of Cilantro Lime Dressing (homemade with Greek yogurt for a lighter option)
Instructions
- Prepare the Cilantro Lime Dressing and chill for at least one hour if time permits.
- Heat olive oil in a large skillet over medium heat. Add turkey and season with cumin, chili powder, paprika, onion powder, garlic powder, oregano, cayenne (if using), and salt. Cook until turkey is nearly browned.
- Stir in salsa and water. Let simmer for about 5 minutes until fully cooked and thickened.
- In a large bowl, layer chopped romaine, black beans, tomatoes, corn, red onion, turkey mixture, avocado, sunflower seeds, cheese, and tortilla chips.
- Drizzle with dressing or serve dressing on the side. Toss gently before serving