Ground Turkey Taco Salad for Two

This salad is my new weeknight go-to for a healthier dinner option.  I love to use ground turkey because it’s generally leaner than ground beef and still tastes delicious!

The Greek Yogurt dressing for this turkey taco salad is also stellar. It only has six ingredients (plus a pinch of salt if you like), and it’s such a lighter, healthier alternative to other taco salad dressings. It also tastes amazing the second the ingredients are all whisked together, so there’s no waiting around for the flavors to blend!

This recipe makes two large salads, so it’s perfect for dinner OR it can be used as a make-ahead meal, so you have a couple of salads to take to work during the week! It’s packed with flavor and comes together in just 20 minutes.

Ingredients for the Turkey Taco Salad:

Ingredients for the Turkey Meat:

• 2 tsp. Oil (such as Avocado Oil or Olive Oil)
• 8 oz. Ground Turkey
• Ground Turkey Seasoning*:
  • 1/2 tsp. Cumin
  • 1/2 tsp. Mexican Oregano
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Chili Powder
  • 1/8 tsp. Cayenne optional
• 1/2 cup finely chopped Onion (white, yellow or red onion)
• 1/4 cup Salsa
• 1/4 cup Hatch Green Chiles** or Salsa Verde
• 2 tbsp. Water
• 2 tbsp. finely chopped Cilantro

*You can substitute the Ground Turkey Seasoning blend with one tablespoon of your favorite taco seasoning, if desired.

**Hatch Green Chiles are delicious green chiles that are grown in the Hatch region of New Mexico. They are widely available at most major grocery stores, but if you can’t find them, standard green chiles or salsa verde will work!

Ingredients for the Salad:

• 6 cups chopped Salad Greens*
• 1 Avocado, chopped or sliced
• 1/2 cup Shredded Cheddar
• 1/2 cup Quartered Cherry Tomatoes
• handful of crunchy Tortilla Chips (optional)

Ingredients for the Turkey Taco Salad Dressing:

• 1/4 cup Greek Yogurt
• 1 tbsp. Lime Juice
• 2 tsp. Honey
• 2 tbsp. Salsa
• 1 tbsp. finely chopped Cilantro
• 2 tbsp. chopped Green Onions
• pinch of Salt, if desired

*I love arugula in this salad because it has a peppery taste that blends so well with the other ingredients. I also love romaine or a spring mix, but please use your favorite salad greens!

This salad is really easy to prep on the weekend and keep on hand for a couple of meals throughout the week. Feel free to double the recipe to make a few servings if you’d like! I definitely recommend keeping the cooked turkey stored separately from the lettuce and toppings, that way nothing gets soggy. The cooked turkey will keep in the refrigerator for 3-4 days.

IMPORTANT INGREDIENT NOTES & RECOMMENDATIONS

• Use 93% lean ground turkey for the healthiest option.
• You can substitute the turkey seasoning blend with one tablespoon of your favorite taco seasoning if desired!
• Use your favorite salsa for both the turkey and the sauce! The flavor definitely makes a difference, I recommend using one that you have eaten before and love.
• I mentioned this earlier, but Hatch Green Chiles are delicious green chiles that are grown in the Hatch region of New Mexico. They are widely available at most major grocery stores, but if you can’t find them, standard green chiles or salsa verde will work!
• Keep the meat, greens, and toppings stored separately if you are making these salads ahead of time!
• If possible, make the turkey taco salad dressing an hour or two ahead of time so the flavors can blend together. This isn’t a necessary step, but it does taste better this way! The dressing will keep for 3-4 days in the refrigerator, just like the turkey meat.

How to Make this Turkey Taco Salad

• Stir all of the Turkey Taco Salad Dressing ingredients together until well combined. Set aside while you cook the turkey, or cover and refrigerate the dressing for an hour (or two) before serving.
• Heat the oil in a large pan over medium heat. Add the ground turkey, the turkey seasoning blend, and the chopped onion. Break the turkey apart and mix it into the seasoning and onion. Cook for 4-5 minutes, stirring occasionally, until the turkey is browned.
• Stir in the salsa, green chiles, water, and cilantro. Turn the heat to “low”, cover the pan, and simmer for 15 minutes.
• Uncover the pan and stir the turkey ingredients. If there seems to be too much liquid, turn the heat to medium and stir frequently for a few minutes until most of the liquid has evaporated.

• Divide the greens between two bowls, followed by the turkey meat and salad toppings. Drizzle the dressing over both salads and serve immediately.

This is such a perfect salad recipe for smaller households, and is also perfect if you’re trying to eat a little better this year! You can also add any toppings you like. Some of my favorites include:

Other Taco Salad Topping Ideas:

• Fresh or Pickled Jalapeños
• Mexican Cheese Blend or Cotija Cheese
• Roasted Corn
• Pico de Gallo
• Black Beans

Other Salad Recipes to Try:

• Brussels Sprouts & Arugula Salad with Shrimp, Bacon, and Buttermilk Dressing
• Roasted Garlic Kale Caesar Salad with Toasted Breadcrumbs (for Two)
• Grilled Chicken Kale Salad with Asiago Buttermilk Dressing
• Small Batch Buffalo Chicken Caesar Salad
• Grilled Romaine Wedge Salad for Two

I hope you love these turkey taco salads! If you make them and snap a photo, I would love it if you tagged me on Instagram so I could see! A comment and rating below would also be appreciated, and please feel free to reach out to me directly if you have any questions!

xx Sara