Name: Turkey Taco Salad Recipe : Fresh, Flavorful, and Perfectly Satisfying
Ingredients: 1 lb lean ground turkey (93/7 recommended); 1 tablespoon olive oil; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon paprika; Salt and black pepper, to taste; 1 (15 oz) can black beans, drained and rinsed; 4 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; ¼ red onion, thinly sliced; 1 avocado, sliced; Fresh cilantro and lime wedges, for serving; ½ cup plain Greek yogurt; ½ cup fresh cilantro (leaves and tender stems); Juice of 1 lime; 1 clove garlic; 1–2 tablespoons olive oil; Salt, to taste; 1–3 tablespoons water (to thin)

Description

This Healthy Turkey Taco Salad gives you everything you love about tacos—savory spices, creamy avocado, fresh crunch—without the heaviness. Lean ground turkey, black beans, and crisp veggies come together with a creamy cilantro-lime dressing for a fast, satisfying meal that’s great for busy weeknights or make-ahead lunches.

Ingredients

Scale

Turkey & Salad

1 lb lean ground turkey (93/7 recommended)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon paprika
Salt and black pepper, to taste
1 (15 oz) can black beans, drained and rinsed
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, sliced
Fresh cilantro and lime wedges, for serving

Cilantro-Lime Dressing

½ cup plain Greek yogurt
½ cup fresh cilantro (leaves and tender stems)
Juice of 1 lime
1 clove garlic
1–2 tablespoons olive oil
Salt, to taste
1–3 tablespoons water (to thin)

Instructions

Cook the turkey
Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it up as it cooks.
Season
Stir in chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook for 1–2 minutes until fragrant.
Add beans
Mix in black beans and cook until heated through. Remove from heat and let cool slightly.
Make the dressing
Blend Greek yogurt, cilantro, lime juice, garlic, olive oil, and salt until smooth. Add water as needed for a drizzleable consistency.
Assemble
Divide romaine into bowls. Top with tomatoes, red onion, turkey-bean mixture, and avocado.
Finish
Drizzle with dressing, garnish with cilantro, and serve with lime wedges.

Notes

Meal prep smart: Store turkey, veggies, and dressing separately for up to 4 days. Assemble just before eating.
Milder onion flavor: Soak sliced red onion in cold water for 5 minutes, then drain.
Extra crunch: Add crushed tortilla chips or toasted pepitas right before serving.
Protein swaps: Ground chicken, shredded rotisserie chicken, or seasoned shrimp work well.
Dairy-free option: Use a dairy-free yogurt or avocado-based dressing.