A quick and easy kale taco salad recipe with seasoned ground turkey, a creamy Greek yogurt dressing, and all of your favorite toppings!
This is a super easy taco salad recipe that makes two large servings and comes together in less than thirty minutes. If you need more than two salads, you can double or triple the recipe as needed! This salad is best when it’s fresh, but you can make the ground turkey ahead of time to have it ready to toss over some massaged kale for a quick, last minute meal. Just don’t skip the toppings. 😉
I use shredded kale as our base, which is also labeled as “juicing kale” with some brands. You can also use a bunch of kale, just remove the tough stems and chop the kale before using. I recommend curly kale or Tuscan (aka lacinato / dinosaur) kale for the base of this salad.
The taco salad dressing for this recipe is a homemade version with Greek yogurt as the base, and it’s the same dressing that I used for my Turkey Taco Salad recipe. I simplified this one a bit, and it still tastes delicious.
Ingredients
For the Dressing:
- 1/3 cup Greek Yogurt
- 3 tbsp. Salsa
- 2 tbsp. Lime Juice
- 1 tsp. Agave Syrup or Honey
- 1 tbsp. finely chopped Cilantro (optional)
- pinch of Salt, to taste
For the Salads:
- 8 cups Shredded or Chopped Kale, tough stems removed
- 1 tbsp. Fresh Lime Juice
- Salt, to taste
- 8 oz. Ground Turkey (or Ground Chicken / Ground Beef)
- Homemade Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Chili Powder
- 1/2 tsp. Diamond Crystal Kosher Salt (or 1/4 tsp. Sea Salt)
- 1/4 cup finely chopped Onion (white or yellow)
- 2 cloves Garlic, minced
- 1 tbsp. finely chopped Cilantro (optional)
- 1/4 cup Red Salsa (use your favorite!)
For the Toppings:
- Tortilla Chips or Tortilla Strips
- chopped Green Onions
- shredded Cheddar Cheese (or your favorite shredded cheese)
- chopped Tomatoes
- sliced or diced Avocado
Ingredient Notes and FAQs
Kale
You can go a couple of directions with the kale as the base for this taco salad. I usually pick up a bag of shredded curly kale, which is also sometimes labeled as “juicing” kale. It’s ideal for smoothies, but it’s also ideal for kale salads when you don’t want to put a lot of effort into chopping a bunch of kale. The flavor is hearty and earthy, and it has very thick stems that you’ll sometimes have to pick out of your salad before eating it.
An alternative kale option is Tuscan Kale, which is also known as Lacinato Kale or Dinosaur Kale. It has flat leaves and a milder, more delicate flavor. It’s ideal for salads, but does require some chopping, as it typically is sold only as a bunch.
Homemade Seasoning Blend
I use a homemade taco seasoning blend because I always have all of those spices on hand, and it just makes sense to use them rather than going out and buying a packet of taco seasoning. If you typically don’t keep spices on hand, or prefer an easier method, I recommend replacing the homemade seasoning blend with one tablespoon of your favorite taco seasoning.
Dressing
The homemade dressing in this recipe can easily be replaced with your favorite Southwestern / Tex-Mex style dressing. Avocado ranch, cilantro lime dressing, and creamy chipotle ranch all come to mind. 🙂
Hopefully some of the following tips and tricks can help you make these Kale Taco Salads successfully, but if you have any other questions, feel free to email me anytime! 🙂
Recipe Tips and Tricks
- Massage the Kale. Seriously. Kale is tough and crunchy (not in a good way) when it’s raw. Toss the chopped kale in a large mixing bowl, drizzle it with some good olive oil, sprinkle a healthy pinch of salt over it, and get in there with your hands and start massaging. After about a minute, you’ll notice the texture of the kale softens quite a bit, and you won’t even hear it crunch as you massage it. It’s easier to eat this way, and makes a huuuuge difference.
- Use your Favorite Toppings. Typical taco toppings are shredded lettuce, shredded cheese, and tomatoes. I love to toss sliced avocado and green onions on these taco salads, but you don’t have to use any of those if you don’t like them. Adjust the toppings to fit your tastes, and don’t feel weird about it. If you only sprinkle some cheese on top, that’s perfectly acceptable and don’t let anyone tell you differently.
Directions
How to Make Kale Taco Salads for Two
Step One: Make the Dressing. Combine all of the dressing ingredients (Greek yogurt, salsa, lime juice, honey, cilantro, green onions, and a pinch of salt) in a small mixing bowl. Stir to thoroughly combine, then set aside until ready to use.
Step Two: Massage the Kale. Place the kale in a large mixing bowl. Drizzle with one tablespoon of good olive oil, then add one tablespoon of fresh lime juice and a good pinch of salt. Use your hands to massage the kale, squeezing gently, for a couple of minutes until the kale is softened. Set aside.
Step Three: Cook the Protein. Place a large nonstick skillet over medium heat. Add two teaspoons of olive oil. Once the oil is hot, add the ground turkey (or ground chicken), seasoning blend, and chopped white onions. Cook for 6-7 minutes, breaking the ground meat into small pieces and mixing it into the seasoning blend and onions.
Step Four: Boost the Flavor. Once the ground protein is cooked through and the seasoning blend and onions are evenly mixed into it, stir in the minced garlic and cilantro. Cook for about a minute.
Pour 1/4 cup of your favorite salsa into the skillet with the cooked protein. Stir to coat the protein in salsa, then turn the heat off from beneath the pan.
Step Five: Build the Salads. Divide the massaged kale between two large bowls, followed by the cooked protein and toppings. Drizzle the dressing over the salads and serve immediately.
As I said before, please feel free to totally make this recipe yours. Here are a few ideas to make that happen, or at least give you some personal inspiration:
Customize this Recipe:
- Swap out the Turkey: Ground beef or ground chicken are excellent substitutes for ground turkey in this recipe. Cooking times may vary, but not by much!
- Add some Heat: Toss some finely chopped, fresh jalapeños in with the ground turkey.
- Use your Favorite Toppings: Cotija cheese instead of cheddar (or whatever cheese you love), Doritos instead of plain tortilla chips, pickled red onions instead of green onions? They all work! Use what you have, or what you love.
How to Make this Ahead of Time
You can make the ground turkey mixture up to three days ahead of time, then serve it cold with the rest of the salad ingredients. If you would rather have the turkey warm when serving, heat it over low heat in a nonstick pan for a few minutes until warmed through. Stir it occasionally to warm it through evenly.
How to Store Leftovers
Storing: Leftover salad can be stored in an airtight container in the refrigerator for up to three days. If you can, store the dressing separately and add it just before eating. Same for avocado (add it right before eating).
More Small Batch Salad Recipes
- Salmon Kale Salad with Greek Yogurt Caesar Dressing
- Shredded Brussels Sprouts Salad with Shrimp and Arugula
- Grilled Romaine Wedge Salad
- Favorite Chopped Salad
- Warm Brussels Sprouts Salad with Maple Bacon Dressing
Want to make more than six servings? Increase the amount you want to make in the recipe card; there is a little slider bar near the “servings” section on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this Kale Taco Salad recipe and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Kale Taco Salads for Two
Ingredients
For the Dressing:
- 1/3 cup Plain Greek Yogurt
- 3 tbsp. your favorite Salsa
- 2 tbsp. fresh Lime Juice
- 1 tsp. Agave Syrup or Honey
- 1 tbsp. finely chopped fresh Cilantro optional
- pinch Salt to taste
For the Salads:
- 8 cups shredded or chopped Kale Leaves tough stems removed
- 1 tbsp. good quality Olive Oil
- 1 tbsp. fresh Lime Juice
- Salt to taste
- 8 oz. Ground Turkey or ground chicken / ground beef
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Chili Powder
- 1/4 tsp. Kosher Salt plus more to taste
- 1/4 cup finely chopped Onion white or yellow
- 2 cloves Garlic minced
- 1 tbsp. finely chopped fresh Cilantro optional
- 1/4 cup your favorite Salsa
For the Toppings:
- Tortilla Chips or Tortilla Strips
- chopped Green Onions
- Shredded Cheddar Cheese or your favorite shredded cheese
- chopped Tomatoes
- sliced or diced Avocado
Instructions
- Make the Dressing. Combine all of the dressing ingredients (1/3 cup Plain Greek Yogurt, 3 tbsp. your favorite Salsa, 2 tbsp. fresh Lime Juice, 1 tsp. Agave Syrup, 1 tbsp. finely chopped fresh Cilantro, and a pinch of salt) in a small mixing bowl. Stir to thoroughly combine, then set aside until ready to use.
- Massage the Kale. Place 8 cups shredded or chopped Kale Leaves in a large mixing bowl. Drizzle with 1 tbsp. good quality Olive Oil, then 1 tbsp. fresh Lime Juice and a good pinch of salt. Use your hands to massage the kale, squeezing gently, for a couple of minutes until the kale is softened. Set aside.
- Cook the Protein. Place a large nonstick skillet over medium heat. Add two teaspoons of olive oil. Once the oil is hot, add 8 oz. Ground Turkey (or ground chicken), spices (1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/2 tsp. Ground Cumin, 1/2 tsp. Chili Powder, 1/4 tsp. Kosher Salt ), and 1/4 cup finely chopped Onion. Cook for 6-7 minutes, breaking the ground meat into small pieces and mixing it into the seasoning blend and onions.
- Boost the Flavor. Once the ground protein is cooked through and the seasoning blend and onions are evenly mixed into it, stir in 2 cloves Garlic (minced) and 1 tbsp. finely chopped fresh Cilantro. Cook for about a minute. Pour 1/4 cup your favorite Salsa into the skillet with the cooked protein. Stir to coat the protein in salsa, then turn the heat off from beneath the pan.
- Build the Salads. Divide the massaged kale between two large bowls, followed by the cooked protein and toppings. Drizzle the dressing over the salads and serve immediately.
Nutrition
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