Turkey Taco Salad

Turkey Taco Salad

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 8 Servings


  • 2 lbs organic lean ground turkey
  • 2 tbsp avocado oil
  • 1 medium yellow onion minced
  • 3 tbsp chili powder
  • 4 teaspoon cumin
  • 4 teaspoon kosher salt
  • 4 teaspoon garlic
  • 1 head of romaine lettuce chopped and washed
  • 1 red or yellow bell pepper chopped medium
  • ¼ cup green onions thinly sliced
  • ½ cup rinsed cilantro leaves and stems
  • 1 can organic black beans rinsed
  • 1 cup frozen corn Recommend Trader Joe’s fire roasted corn
  • 2 medium avocados 1 avocado chopped and one reserved for salad dressing
  • 1 small lemon
  • 1 cup olive oil or avocado oil


  • Heat 2 tablespoons avocado oil in large skillet add minced onion and sauté until fragrant about 4 minutes. Add ground turkey breaking up with spoon until cooked through.
  • Season with chili powder, cumin, kosher salt and garlic. Allow to rest covered on off burner.
  • Wash and chop romaine, bell pepper, green onion, 1 avocado (reserving second avocado for dressing as directed).
  • Layer fresh vegetables, corn, beans in large salad bowl or individually on plates according to portion size.
  • In food processor or blender combine remaining avocado, ½ cup cilantro, juice of small lemon, 1 small clove of garlic, 1 cup of olive oil, 1 tsp kosher salt until smooth divide into two small mason jars and place one in freezer for later use if desired.


This recipe can be used in a burrito bowl by adding 1 cup cooked brown rice or quinoa.

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