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Taco Salad Bowl with Seasoned Ground Turkey

Taco Salad Bowl with Seasoned Ground Turkey

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
420
Chef's Note

For a time-saving tip, you can prepare the turkey and chop the vegetables the night before. Store separately in airtight containers in the refrigerator, then assemble just before serving for a fresh, quick lunch. If you prefer a spicier salad, add a diced jalapeño or a dash of hot sauce to the yogurt dressing.

Tags
salad
turkey
mexican
quick
protein-rich
lettuce-based
healthy
weekday
lunch
Ingredients

  • 1 pound lean ground turkey

  • 2 tablespoons taco seasoning

  • 1 tablespoon olive oil

  • 1 large head romaine lettuce

  • 1 cup cherry tomatoes

  • 1/2 medium red onion

  • 1 large avocado

  • 1 can (15 oz) black beans

  • 1 cup corn kernels

  • 1/2 cup shredded cheddar cheese

  • 1 whole lime

  • 1/2 cup Greek yogurt

  • 1/4 cup cilantro

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Wash and chop the romaine lettuce into bite-sized pieces. Divide evenly among 4 large bowls.

  • 2

    Drain and rinse 1 can of black beans. Set aside.

  • 3

    Dice 1/2 medium red onion and halve 1 cup of cherry tomatoes. Set aside.

  • 4

    Slice 1 large avocado into cubes. Squeeze half of the lime juice over the avocado to prevent browning.

  • 5

    Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground turkey and break it apart with a wooden spoon.

  • 6

    Cook the turkey for about 5-7 minutes until no longer pink, stirring occasionally.

  • 7

    Add 2 tablespoons of taco seasoning and 1/4 cup of water to the turkey. Stir well and simmer for 3-4 minutes until the liquid is absorbed.

  • 8

    In a small bowl, combine 1/2 cup Greek yogurt with the juice from the remaining lime half, 2 tablespoons of chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to create a simple dressing.

  • 9

    Assemble the salad bowls by topping the lettuce with the seasoned turkey, black beans, 1 cup corn kernels, tomatoes, red onion, and avocado cubes.

  • 10

    Sprinkle 1/2 cup shredded cheddar cheese over the salads and garnish with the remaining cilantro.

  • 11

    Drizzle the yogurt-lime dressing over each salad bowl or serve on the side.

  • 12

    Serve immediately while the turkey is still warm.

Nutrition Information (per serving)
420
Calories
32g
Protein
28g
Carbs
22g
Fat
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