Loaded Turkey Taco Salad

Load up your taco salad with all the fixings and a homemade cilantro lime dressing!

I've been making a lot of Taco Tuesday meals with turkey lately. Part of that is due to my hereditary high cholesterol kicking in and the other part is that ground turkey doesn't taste too different from ground beef with taco seasoning mixed in, so it isn't this huge "culture shock" of a different protein. I really enjoy this particular salad recipe because there are no tortillas to fuss with and I love salads. I also love that there is corn and beans plus a homemade cilantro lime dressing that is super quick to make.

What you need:

For the salad:

• 2 Tbsp. olive oil
• 1 lb. ground turkey (or beef)
• 4 Tbsp. taco seasoning (1 packet)
  
• 1/4 cup water
• 4 cups romaine lettuce, chopped
• 2 Roma tomatoes, diced
• 1 avocado, diced
• 1 cup shredded Mexican cheese
• 1 cup tortilla chips, crushed
• 1 can sweet corn, drained
• 1 can black beans, rinsed and drained

For the dressing: 

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 Tbsp. taco seasoning
  
• 4 Tbsp. lime juice
• 1/4 cup cilantro, minced
  
• 1/2 tsp. granulated sugar
  

Directions:

1. For the salad: Add olive oil in a large skillet and cook turkey over medium-high heat, crumbling as it browns.
2. Add 4 Tbsp. taco seasoning and water. Simmer over medium to medium-low heat for about 4 minutes. Remove from heat.
3. While turkey is cooking, whisk together dressing ingredients and chill.
4. Serve salad by loading up lettuce with diced tomatoes, diced avocado, cheese, crushed chips, corn, black beans, and cooked turkey. Drizzle with chilled dressing (it keeps for up to 5 days in an airtight container in the fridge).
   

Recipe slightly adapted from Averie Cooks

I love ground turkey for tacos and even better is when I can make it into a meal like these Southwestern Stuffed Peppers. And since we're on the topic of stuffed veggies, I also adore stuffed zucchini like these Taco Stuffed Zucchini Boats from Skinny Taste.

Loaded Turkey Taco Salad

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the salad:

• 2 Tbsp. olive oil
• 1 lb. ground turkey (or beef)
• 4 Tbsp. taco seasoning (1 packet)
• 1/4 cup water
• 4 cups romaine lettuce, chopped
• 2 Roma tomatoes, diced
• 1 avocado, diced
• 1 cup shredded Mexican cheese
• 1 cup tortilla chips, crushed
• 1 can sweet corn, drained
• 1 can black beans, rinsed and drained

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 Tbsp. taco seasoning
• 4 Tbsp. lime juice
• 1/4 cup cilantro, minced
• 1/2 tsp. granulated sugar

Instructions

1. For the salad: Add olive oil in a large skillet and cook turkey over medium-high heat, crumbling as it browns.
2. Add 4 Tbsp. taco seasoning and water. Simmer over medium to medium-low heat for about 4 minutes. Remove from heat.
3. While turkey is cooking, whisk together dressing ingredients and chill.
4. Serve salad by loading up lettuce with diced tomatoes, diced avocado, cheese, crushed chips, corn, black beans, and cooked turkey. Drizzle with chilled dressing (it keeps for up to 5 days in an airtight container in the fridge).

Notes:

Recipe slightly adapted from Averie Cooks

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