Ground Turkey Taco Salad with Avocado Dressing

This healthier version of a classic taco salad uses ground turkey meat and has a creamy avocado dressing. Enjoy immediately after tossing all of the ingredients together and serve with tortilla chips on the side!

Course Main Course, Salad

Cuisine American, Mexican

Prep Time 13

Cook Time 7

Total Time 20

Servings servings

Calories 352kcal

Author Angela Allison

Ingredients

Avocado Dressing

1 large avocado
½ cup sour cream (or greek yogurt)
¼ cup water
2 tablespoons lime juice
1 clove garlic, minced
2 tablespoons chopped cilantro (or parsley depending on preference)
½ teaspoon kosher salt

For the Salad

1 tablespoon olive oil
1 pound ground turkey
2 tablespoons taco seasoning
1 head romaine lettuce (washed and chopped)
15 ounces canned black beans (drained and rinsed)
1 cup corn kernels (defrosted if using frozen)
1 cup diced tomato
½ cup diced red onion
½ cup shredded cheddar cheese
crushed tortilla chips for serving (optional)

Instructions

To make the dressing, in a blender combine the avocado, sour cream, water, lime juice, garlic, cilantro and salt. Blend until smooth adding more water if needed. Refrigerate until ready to use.
Cook the ground turkey. Heat the olive oil in a large skillet over medium high heat. Add in the ground turkey and break up the meat with a spoon. Sprinkle on the taco seasoning and continue cooking until the meat is cooked through and no longer pink; about 6-7 minutes. Set aside to cool slightly.
In a large serving bowl, combine the romaine lettuce, black beans, corn, diced tomato, red onion, and cheddar cheese. Add in the cooked ground turkey and drizzle on the dressing; toss to combine. Serve immediately with crushed tortilla chips, if desired.

Notes

Use a large non-stick skillet to cook the meat. Use a ground turkey with some fat in it like a 93/7 blend.
The dressing is commonly made with cilantro, but if you don't like cilantro you can use parsley instead.
If making this for meal prep, store the dressing and meat separate from the salad. Once the salad is tossed, it is best eaten immediately

Nutrition