Mason Jar Taco Salad
20min
10min
1
425
Chef's Note
This mason jar salad is perfect for busy university students! The key to a perfect jar salad is layering - always put dressing at the bottom and delicate greens at the top to prevent sogginess. You can prep 2-3 of these on Sunday for quick grab-and-go lunches throughout the week. For an even more budget-friendly version, substitute the turkey with an extra 1/4 cup of beans.
Tags
Ingredients
4 oz lean ground turkey
1 tsp taco seasoning
1 cup romaine lettuce
1/2 medium red bell pepper
6 each cherry tomatoes
1/4 cup black beans
1/4 cup corn kernels
2 tbsp red onion
1/4 medium avocado
2 tbsp shredded cheddar cheese
1 tbsp cilantro
1 tbsp lime juice
1 tsp olive oil
2 tbsp Greek yogurt
1/4 tsp salt
1/8 tsp black pepper
2 tbsp crushed tortilla chips
Instructions
- 1
In a small skillet over medium heat, cook 4 oz of ground turkey, breaking it up with a wooden spoon until no longer pink, about 5-6 minutes.
- 2
Add 1 tsp of taco seasoning and 2 tbsp of water to the turkey. Stir well and cook for another 2 minutes until the liquid is absorbed. Remove from heat and let cool completely.
- 3
While the turkey cools, prepare the vegetables: chop 1 cup of romaine lettuce into bite-sized pieces, dice 1/2 red bell pepper, halve 6 cherry tomatoes, finely dice 2 tbsp of red onion, and cube 1/4 avocado.
- 4
Rinse and drain 1/4 cup of black beans and measure out 1/4 cup of corn kernels.
- 5
In a small bowl, prepare the dressing by whisking together 1 tbsp of lime juice, 1 tsp of olive oil, 2 tbsp of Greek yogurt, 1/4 tsp of salt, and 1/8 tsp of black pepper.
- 6
To assemble the mason jar salad (use a 16 oz jar): Start by pouring the dressing at the bottom of the jar.
- 7
Layer ingredients in the following order: cooked turkey, black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, shredded cheese, and finally romaine lettuce on top.
- 8
Sprinkle 1 tbsp of chopped cilantro over the lettuce.
- 9
Store the crushed tortilla chips in a separate small bag or container to add just before eating to maintain crispness.
- 10
Seal the jar tightly and refrigerate until ready to eat (keeps fresh for up to 3 days).
- 11
When ready to eat, shake the jar to distribute the dressing or pour contents into a bowl and top with the crushed tortilla chips.
Nutrition Information (per serving)
425
32g
28g
22g
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