Ground Turkey Taco Salad
I have been a California resident my entire life, so being obsessed with Mexican food just kind of comes with the territory. There was a brief summer where I lived in NYC during an internship in college, and the lack of fresh, delicious Mexican food both shocked and crippled me. I was happy to be back in SoCal where fish tacos and chunky guacamole are made at every corner.
In general, I’m not a big fan of salads – they just tend to not get me as full as I would like for a meal. However, by adding heavy doses of protein and fat to a salad, you can easily fix this problem.
I threw together this turkey taco salad with a delicious avocado dressing that I originally found here. It was a great meal of course, as usual, with no processed food, dairy or gluten.
Get creative with your options – adding pickled jalepenos, some shredded pepper jack cheese, or some sour cream would all be great (depending on how healthy you’re trying to keep it!).
Ground Turkey Taco Salad with Avocado Dressing
1lb ground turkey
1 red bell pepper
1/2 red onion, diced
2 cloves garlic, diced
1 bunch cilantro
1-2 heads of romaine, chopped (or whatever green you would like to use as your salad base)
2 T chili powder
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano
Fresh salsa for garnish
Sea salt & black pepper to taste
2 T olive oil
1 T fresh lime juice
1 clove garlic, chopped
1 T cilantro, chopped
1 T water
Salt to taste
1. Mix all of your spices together in a small bowl to create your taco seasoning. Chop your vegetables for the salad.
2. Heat a large skillet with a bit of fat to a medium heat. Cook half of your red onion (about 1/4 of an onion) with your garlic until the garlic is fragrant and the onion is transparent.
3. Add your ground turkey to the skillet, stirring well. Cook until well done, about 8-10 minutes.
4. Once your ground turkey is almost cooked through, add your taco seasoning, stirring well. If your meat looks dry at this point, you can add a bit of water. Take the heat down to low.
5. OPTIONAL STEP: I like to roast my red bell pepper before dicing. I simply take the red pepper and place it right on top of an open flame for about 30 seconds, or until the skin starts to blister and char. Use tongs to turn it/rotate it. Don’t burn yourself!
6. While your turkey is soaking in the seasoning, add all of the dressing ingredients to an immersion blender or regular blender, and blend until smooth (you can add water if you want to change the consistency of the dressing).
7. Grab a bowl and start layering! Romaine at the bottom, a layer of veggies, ground turkey, another layer of veggies, some fresh salsa, and finally your dressing! You can top with a few extra garnishes as I mentioned (cilantro, cheese, sour cream, more salsa, hot sauce, etc).
Hope you enjoy!