Turkey Taco Salad Recipe

Name: Turkey Taco Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: For the bean and turkey topping:; 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 clove garlic, finely chopped; 2 1/2 teaspoons ancho chili powder (or substitute regular chili powder); 2 teaspoons ground cumin; 1 teaspoon oregano; 1/4 teaspoon salt; Fresh ground black pepper; 1/2 pound ground turkey; 1 can (15 ounces) diced fire-roasted tomatoes; 1 can (15 ounces) black beans, rinsed and drained; 1 cup fresh or frozen corn kernels; For the salad:; 2 tablespoons sherry vinegar; 1/4 teaspoon salt; Fresh ground black pepper; 5 tablespoons olive oil; 2 hearts of romaine, chopped or sliced; 1/2 pint cherry tomatoes, halved; 1/2 red onion, sliced; 6 radishes, thinly sliced; 2 ripe avocados, sliced; 1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste; Handful of cilantro leaves, stems removed; 1/2 cup sour cream; 1 lime, cut into wedges

For a quick supper, especially in warm weather, you can’t beat a big taco salad like this one.

Make the bean (canned or homemade) and turkey topping in a big skillet, and serve it warm over lightly dressed crisp romaine. Or make it ahead and serve it cold. It's up to you.

To finish off your salad, add a few crunchy fresh vegetables and top with some sharp cheddar and a dollop of sour cream.

Actually, this salad has everything but actual tacos! You could always serve tortilla chips on the side, but who needs them with this saladpalooza?!

Not too many pots and pans, not too much effort. That’s the way summer should be.

Turkey Taco Salad

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 4 to 6 servings

For a lighter version of this salad, skip cheese or swap the sour cream for yogurt – or both!

For the bean and turkey topping:

2 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 1/2 teaspoons ancho chili powder (or substitute regular chili powder)
2 teaspoons ground cumin
1 teaspoon oregano
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 pound ground turkey
1 can (15 ounces) diced fire roasted tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 cup fresh or frozen corn kernels

For the salad:

2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons olive oil
2 hearts of romaine, chopped or sliced
1/2 pint cherry tomatoes, halved
1/2 red onion, sliced
6 radishes, thinly sliced
2 ripe avocados, sliced
1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste
Handful of cilantro leaves, stems removed
1/2 cup sour cream
1 lime, cut into wedges

Cook the onion, garlic and spices:

In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper.

Cook, stirring occasionally for 5 minutes, or until the onions soften.
Add the ground turkey and continue cooking:

Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink.

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Stir in the diced tomatoes, black beans, and corn:

Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time.

Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Cool briefly.

This topping can be made ahead and kept refrigerated for up to 5 days. Serve cold, or warm briefly in the microwave or a warm skillet before serving.

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Dress the greens:

In a bowl large enough to hold the lettuce, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the olive oil until the dressing looks combined.

Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if you like.

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Assemble the salad:

Divide the lettuce among 4 to 6 plates. Divide the filling between the plates, and garnish with the tomatoes, onions, avocado, radishes, shredded cheese and cilantro. Top each salad with spoonful of sour cream and a lime wedge, and serve.

Nutrition Facts (per serving)
671	Calories
48g	Fat
42g	Carbs
26g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	671
% Daily Value*
Total Fat 48g	62%
Saturated Fat 12g	59%
Cholesterol 68mg	23%
Sodium 460mg	20%
Total Carbohydrate 42g	15%
Dietary Fiber 17g	62%
Total Sugars 7g
Protein 26g
Vitamin C 35mg	176%
Calcium 280mg	22%
Iron 5mg	28%
Potassium 1335mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.