Turkey Taco Salad

Delicious Turkey Taco Salad is packed with vegetables and a delicious, creamy coriander dressing! Ground turkey is cooked with vegetables, taco seasoning and salsa to create a moist, flavor-packed taco meat. This meat goes over a bed of salad, topped with your favorite taco salad filling and coated in a creamy flavored dressing.

Overhead image of Turkish Taco Salad, dressed and ready to be eaten.

Nourishing Turkish Taco Salad

Mix ground turkey with lots of healthy ingredients – lots of vegetables, spices, beans and salsa and you have created an unforgettable salad. Add your other favorites from taco salad (mine is Cheddar cheese, tortilla strips, lots of avocado, fresh lime and lots of cilantro), drizzle with an easy 5 minute blender dressing that is amazing, and you're on your way to one of the best taco salads ever!

Process recordings - pictures of the vegetables being sautéed; the meat is added.

Turkey Taco Salad toppers

  • Taco turkey meat: The meat is cooked with the dice onion, pepper and garlic to give many flavors. We also add a package of taco seasoning or a homemade taco seasoning mix (see below).
  • beans: Black beans, dark red kidney beans or chili beans all taste good in this salad.
  • Salsa: Stir either salsa or picante sauce along with the ground turkey and bean mixture. The salsa ensures plenty of flavor and spice as well as moisture for the turkey.
  • Cherry tomatoes: Cherry tomatoes quarter or halved to a juicy, sweet topping. I like to use heirloom cherry tomatoes for even more flavor and variety.
  • Red onion: If you like raw red onion in a taco salad, then instead of the yellow onion required in the recipe. Use half of the red onion in the ground turkey mixture (instead of the yellow onion), and use the rest to top the salad.
  • avocado: A ripe, thinly sliced ​​or chopped avocado adds a nice creaminess to the salad. A great beer of guacamole is a good alternative.
  • Cheddar cheese: We love a handful of fresh grated extra sharp Cheddar cheese for the salad. A light sprinkle Cotija cheese or queso Cotija would be delicious too.
  • tortilla strips: Either homemade or store-bought tortilla strips add a nice crunch, and if they are spicy you get a nice extra flavor to the salad.
  • Fresh Lemon: We love a few presses of fresh lime all over; it adds freshness and brightness to the salad.
  • More coriander: Add full leaves or chop some leftover coriander (from the dressing) to add to this salad. Alternatively thinly cut scallions or green onion would work well.
  • corn: Frozen (and thawed) corn or corn cut from the folder makes another fun addition to the Turkish Taco Salad.

Homemade taco spice

To make the preparation easier on this chicken tacos salad, I use a packet of tacos for the ground turkey. If I have extra time, I will whip up a quick taco seasoning (which honestly there is no comparison to homemade versus package!).

Here's the recipe for it if you want your taco spice from scratch:

  • 1 tablespoon of ground chili powder
  • 1 teaspoon each: ground cumin, soil paprika
  • 1/2 tsp each: onion powder. garlic powder, dried oregano. salt, and pepper
  • 1/2 tbsp beef broth powder (optional)

Stir the spices together and use instead of the taco seasoning package when the cooked turkey is cooked.

Overhead image of the Turkish Taco Salad with all the ingredients on top.

Creamy coriander dressing

We are obsessed with this bandage and use it often! It is the perfect complement to the Turkish Taco Salad. A few notes on the connection:

  • I recommend do it in advance so it has a chance to relax. The flavors intensify and blend as this bandage freezes.
  • Don't forget to season: The ranch spices add a good amount of salt, but be sure to test the dressing and see if it needs more.
  • Taste and adjust: While talking about spicing up this bandage, don't forget to taste and adjust the dressing according to personal preference. I would often add more coriander since we love it.
  • If you do not have meat milk, use it sour cream instead. Low fat or fat-free cream fraiche works well.

Overhead image of the compound for this salad made in the blender.

Turkey Taco Salad Tip

  • Roll the romaine salad into thin cigars and thin slice. Chop the thin slices to get thin, short strips of lettuce. This gives the salad more surface area for the dressing to coat and makes the salad easier to eat.
  • Wash the salad, and be sure to do it dry thoroughly. There is nothing that destroys a salad faster than wet lettuce! Use a salad spinner, if you have one, to make sure the lettuce is 100% dry before adding anything else.
  • Choose a ripe avocado – it makes all the difference by adding a creamy element to this turkey taco salad. How to test if an avocado is ripe: If an avocado gives after a firm gentle pressure (should not give too lightly) you know that it is ripe and ready to eat.

Overhead image of Turkish Taco Salad, fully dressed and ready to be eaten.

Turkey Taco Salad Remnants

Unfortunately, once dressed, this salad is not stored well because dressing causes lettuce and other ingredients to be heavy. I would only recommend dress what you will enjoy the same day. Store dressing and salad separately. You will also want to store the avocado separately as it tends to brown and change structure.

One of our favorite ways to do it recycling of these residues is in a wrapper. Heat a large tortilla and layer in the (reheated) turkey taco filling. Top it with cheese, shredded salad and lots of sauce. Roll it up and enjoy!

Make ahead

The components of this turkey taco salad can all be prepared in advance and then assembled just before serving. Store the dressing in a wall glass in the refrigerator and shake (or stir) before tossing with the salad. Cut the avocado just before serving.

More delicious salad recipes

Turkey Taco Salad

Delicious The Turkey Taco Salad is packed with vegetables and a delicious creamy coriander dressing! Ground turkey is cooked with vegetables, taco seasoning and salsa to create a moist, flavor-packed taco meat. This meat is added to a bed of lettuce, topped with your favorite taco salad filling and coated in a creamy flavored dressing.

Course: Dinner, Lunch, Main courses, Salad

Food: Healthy, Mexican

Keywords: Turkey Taco Salad

Servings: 4-6 large salads

Calories: 359 kcal

ingredients

Salad

  • 1 tablespoon olive oil
  • 1/2 cup (70 g) yellow onion, cubes (~ 1/2 large onion) (See Note 1)
  • 1 cup (126 g) sweet peppers, (2 small or 1 large)
  • 2 teaspoons minced garlic
  • 1 pack (16 ounces) of lean turkey
  • 1 pack of taco spice (See Note 2)
  • 1 cup (235 g) of salsa or picante sauce
  • 1 can (15 ounces; 432g) chili beans in mild sauce, black beans or kidney beans (leave chili beans undrained and kidney / black beans to be rinsed and drained)
  • Salt and pepper, to taste
  • 8 cups chopped romaine lettuce, washed and dried completely
  • 2 tablespoons fresh coriander leaves
  • Optional toppings: 1 cup chopped or halved cherry tomatoes, 1/2 cup fresh grated crisp cheddar cheese, fresh lime juice, fresh coriander, 1 large ripe avocado (chopped or thinly sliced), 1/4 of 1 red onion thinly sliced ​​and tortilla strips

Dressing (see note 3)

  • 1 large paste (1/2 teaspoon foam and 2 and 1/2 tablespoon juice)
  • 2 tablespoons traditional ranch spice mix (not prepared)
  • 1/2 – 1 teaspoon minced garlic (1 garlic clove)
  • 1 (~ 1/2 cup; 60 g) tomatillo, peel removed and roughly chopped
  • 1/2 of 1 base (15 g; tightly packed 1/2 cup) fresh coriander
  • 1 tablespoon coarsely chopped jalapeño
  • 1/2 cup (95 g) plain mayo
  • 1/2 cup (113 g) low fat cow's milk
  • Salt and pepper

Instructions

  1. BANDAGE: Zest and juice lime. Add to the blender along with the dry ranch spice mix, chopped garlic, chopped tomatillo, coriander (I take a large pile, separate it in half and turn to tear out half – add (the stalks are fine!), Jalapeno, mayo, and Add milk and pepper to taste, Blend until smooth, Taste and adjust to personal preference (more lime, more coriander, more garlic, salt / pepper) Cool in the refrigerator to blend and intensify the flavors, while making the salad.

  2. TURKEY TACO MEAT: Add olive oil in a large skillet over medium-high heat. When the oil is shiny, add dice, onions, pepper and garlic. Stir occasionally for 5-7 minutes, or until tender; reduce heat if something burns. Add the ground turkey and taco seasoning and cook for another 5-7 minutes, or until the turkey is no longer pink, where turkey is broken into crumble while cooking. Stir in salsa or picante sauce and kidney, black or chili beans and heat. Add salt and pepper to taste. Cover with a lid and remove from heat.

  3. SALAD: Divide the romaine salad evenly between four to six plates / bowl or add to 1 large salad plate / dish. Add the fresh coriander. Top with the taco turkey mixture and add your favorite toppings! In my opinion; fresh grated cheddar cheese, avocado, lime, chopped tomatoes and tortilla strips are a must! Sprinkle dressing (see step 1) over the salads and enjoy immediately. Do not collect salads that are not enjoyed immediately; If you want leftovers, store lettuce, taco meat and toppings all together.

recipe Notes

Note 1: If you like raw red onion in a tacos salad, use red onion instead of the yellow onion required in the recipe. Use half of the red onion in the ground turkey mixture (instead of using the yellow onion), and use the rest to top the salad.

Note 2: To make your own taco spice, combine the following spices:

  • 1 tablespoon of ground chili powder
  • 1 teaspoon each: ground cumin, soil paprika
  • 1/2 tsp each: onion powder. garlic powder, dried oregano. salt, and pepper
  • 1/2 tbsp beef broth powder (optional)

Note 3: This dressing is probably more than you spend on the salad (unless you're a big dress lover). While you can halve the recipe, I always feel like I have more for it. Add dressing on salad plates slowly and for personal preference. Rest dressing will stay in the fridge for up to a week and goes well with vegetables or on other salads.

Nutrition for this salad varies greatly, depending on what you top the salad with, the amount of toppings, how much dressing, etc. I recommend adding your custom salad to My Fitness Pal®. The nutritional label I have included is for the base salad ingredients only and does not include any salad filling.

Nutrition facts in turkey tacos salad

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