Turkey Taco Salad

Full of fresh veggies and bright flavours this filling Turkey Taco Salad is easy, fun, and perfect for a cooling summertime meal.

Easy Taco Salad Recipe

This taco salad may have ditched the tortillas, but to me, it still feels very old-school and nostalgic. It’s the exact fixings we always enjoyed on taco nights when the kids were little, only in salad form. Ground turkey meat cooked with taco seasoning, chopped romaine lettuce, black beans straight out of the can, grated cheddar, diced tomatoes, and red onions. Grilled corn is a new addition, but it looked too nice at the market not to add it. And of course, our beloved guac.

The sauce you see here? It’s a creamy salsa dressing that takes 2 minutes to whip up and makes this salad absolutely addicting. Toss it all together and you have the perfect easy, nutritious, and quick weeknight recipe for a hot summer evening. A meal in itself that remains well loved by adults and kids alike.

Ingredients & Notes

This turkey taco salad has 3 main components: The ground turkey, the salad and toppings, and the creamy salsa dressing. Feel free to customize it to what you have on hand or your preferences.

For the turkey: I really enjoy this taco salad with ground turkey but you can use ground pork, chicken, beef, or a combo, if you prefer. The ground turkey is sautéed with onions, taco seasoning (see faq’s below) and a bit of salsa to keep it really juicy.

For the salad: This turkey taco salad is loaded with awesome veggies; romaine lettuce, black beans, grilled corn (see faq’s below), fresh tomatoes, red onions, cheddar cheese, and of course diced avocados or guacamole. You will also need some lime wedges for serving and fresh cilantro to garnish.

Creamy Salsa Dressing – I’d like to say this dressing is optional, but as I mentioned above, it is just too good to omit. You simply mix mayo (I use vegenaise) with jarred salsa, a squirt of lime juice, and a few shakes of tajin. Yogurt, or low-fat sour cream, would also work.

How To Make Turkey Taco Salad

This taco salad simplifies dinnertime but doesn’t not compromise on deliciousness. Acidic, salty, fresh, and slightly piquant, it’s an easy meal you’ll be craving again and again.

Here’s a quick summary of how it comes together:

1. In a large skillet, heat oil over medium high. Add the ground turkey and spices, stirring to coat.
2. In a small bowl, mix together the dressing ingredients until combined.
3. Place the shredded romaine lettuce in a large serving bowl, or platter. Layer in the remaining salad ingredients and pour a small amount of dressing over top. Serve garnished with fresh cilantro. Enjoy!

Frequently Asked Questions

Is Homemade Turkey Taco Salad Healthy?

There are so many veggies in this turkey taco salad that if you keep the amount of cheese and sauce in check, you can go ahead and call it healthy. In addition, this salad is low-carb and gluten-free because there are no tortillas being used. If you’d like a bit of crunch, go ahead and add some tortilla strips.

To make it even healthier, omit the cheese and add more veggies such as chopped bell peppers, cucumbers, radishes, etc. Just make sure you keep the sauce, it’s divine.

Do I have to grill the corn?

Most recipes for taco salads use raw corn. I really enjoy the flavour of smoky grilled corn in this taco salad but if you prefer, you can skip the grilling and just add it raw. It will be just as delicious. However, when fresh corn is not available, I’d probably just omit it.

Can I Use Store-Bought Taco Seasoning?

Pre-mixed taco seasonings have come a long way from the ones laden with cornstarch and other preservatives. So if you have a favourite, good-quality, store-bought brand, go ahead and use it.

That said, a good taco seasoning consists of just a few simple dried spices that you likely have in your pantry. I make mine with chili powder, cumin, paprika, garlic powder, and oregano. A little cayenne pepper is optional, but I enjoy a bit of a kick.

What To Serve with Turkey Taco Salad?

Don’t let the word “salad” fool you. This turkey taco salad is filling and satisfying all on its own. But if serving a large crowd, or to switch things up, you could add the following sides:

• Grains. Coconut rice, or this Mexican rice, would be fabulous with this taco salad. Quinoa would also be great.
• More beans. Refried beans would be delicious alongside this salad. And no, I wouldn’t omit the black beans.
• Corn on the cob. Instead of taking the corn off the cob, serve the turkey taco salad with corn on the cob. Yum!
• Watermelon salad. So good, so refreshing.
• Tortilla chips. For a bit of crunch you can crumble some corn tortilla chips over top of the salad.

To Make Ahead And Store

This turkey taco salad is a great dish to make ahead and leftovers are wonderful for days.

• To Make Ahead. Cook the ground turkey and store in an airtight container. Refrigerate for up to 4 days. Grill the corn, and cut the kernels off. Chop the remaining vegetables and store all the veggies individually for up to 4 days in the fridge. Make the sauce and store, tightly covered in the fridge for up to 4 days. When ready to assemble the salad, make the guacamole.
• To Store. Place any leftover salad in an airtight container in the refrigerator for up to 3 days. The lettuce might get a little wilted but it’s still really good.

If you give this Turkey Taco Salad recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

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Turkey Taco Salad

Author: Sandra Valvassori

Full of fresh veggies and bright flavours this filling Turkey Taco Salad is easy, fun, and perfect for a cooling summertime meal.

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4 to 5

Ingredients  

1x2x3x

For the turkey

• 1 tablespoon olive oil
• 1/2 small red onion diced
• 1 1/2 pounds ground turkey
• 2 tablespoons taco seasoning *see notes for homemade
• 1/2 cup jarred salsa

For the salad

• 2 ears of corn shucked
• 1 large head romaine lettuce thinly sliced
• 1 14 oz can black beans rinsed and drained
• 1 - 2 small tomatoes diced (or 2 cups cherry toamtoes)
• 1/2 small red onion finely diced
• ½ cup grated cheddar cheese or feta
• 2 avocados diced, or mashed for guacamole (see notes)
• Fresh cilantro leaves roughly chopped (optional)
• lime wedges for serving

For the creamy salsa dressing

• 1/2 cup mayonnaise (I use vegenaise - can also use low-fat sour cream)
• 1/3 cup jarred salsa
• 1 lime, juiced
• 1/2 teaspoon kosher salt plus more as needed
• 2 teaspoons *Tajín (optional)

Instructions 

• You can use raw or grilled corn kernels for this recipe. To grill, preheat the grill to high. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly charred. Let the corn cool slightly before slicing the kernels off the cob.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until slightly soft, about 4 minutes. Add the ground turkey, and use a wooden spoon or spatula to break it up. Cook unil browned and cooked through. Sprinkle the taco seasoning over the meat, and stir until combined. Add the salsa, stir to combine, and reduce heat to low. Simmer for 5 to 10 minutes, adding 1/2 cup of water if the mixture seems a bit dry.
• In a small bowl, combine the mayonnaise, salsa, lime juice, salt, and tajín, if using. Mix well and set aside.
• Assemble the salad: In the largest serving bowl you own, layer the lettuce on the bottom followed by the taco meat, diced tomato, red onion, cheese, corn kernels, and avocado (or dollops of guacamole). Drizzle the taco salad with the creamy salsa dressing and garnish with chopped cilantro, if desired. Serve with lime wedges and extra sauce.

Notes

Homemade Taco Seasoning 

• 1 tbsp chili powder
• 2 tsp paprika powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp cayenne pepper

Makes 1 serving (approx. 2 tablespoons)

My quick Guacamole

In a medium bowl, mash the avocados with a fork until almost smooth but with some chunks remaining. Add 1 minced garlic, juice of 1/2 a lime, 1 tablespoon chopped cilantro, and 1/2 teaspoon salt. Mix well to combine. 

To Make Ahead And Store

• To Make Ahead. Cook the ground turkey and store in an airtight container. Refrigerate for up to 4 days. Grill the corn, and cut the kernels off. Chop the remaining vegetables and store all the veggies individually for up to 4 days in the fridge. Make the sauce and store, tightly covered in the fridge for up to 4 days. When ready to assemble the salad, make the guacamole.
• To Store. Place any leftover salad in an airtight container in the refrigerator for up to 3 days. The lettuce might get a little wilted but it's still really good.

 

*Tajín is a seasoning mix of chili powder, dehydrated lime, and salt that you really need in your life. We shake this addictive Mexican seasoning over watermelon, eggs, tacos, margaritas, popcorn, and just about everything you can think of. 

Keywords: Salad, Taco, Taco salad

Cuisine Mexican

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