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taco salad with ground turkey on large plate with fork

Healthy Taco Salad

  • Author: Elizabeth Van Lierde
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5 1x
  • Category: Dinner, Salad
  • Method: Food Processor, Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free


This Healthy Taco Salad is a layer-upon-layer of crisp, crunchy vegetables, beans, cheese and seasoned ground turkey all tossed with a homemade creamy avocado dressing. Enjoy it as a light lunch or dinner, or store it for meal prep throughout the week!



For dressing:

½ avocado

¼ cup Greek yogurt

¼ cup sour cream

1 cup cilantro leaves

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

Juice of one lime 

¼½ cup water, depending on consistency preference

For meat:

1 tbsp olive oil

1 lb ground turkey

1 tbsp taco seasoning

¼ cup water

For salad:

12 medium heads romaine lettuce, chopped

1 cup shredded cheddar cheese

1 cup grape tomatoes, halved

1 avocado, diced

½ cup chopped cilantro

½ cup finely diced red onion

1 cup black beans, drained and rinsed

1 cup tortilla chips, crumbled

1 jalapeno, thinly sliced, optional

Sour cream, for topping, optional


  1. Make the dressing: In a food processor, blend together avocado, Greek yogurt, sour cream, cilantro leaves, garlic powder, onion powder, kosher salt and lime juice. Slowly stream in water to thin the dressing out a bit. Transfer to an airtight container and refrigerate until ready to top salads. 
  2. For the turkey: Heat a medium saute pan over medium heat and add olive oil. Add ground turkey, stirring to break up the meat with a wooden spoon, until the turkey is no longer pink, about 4-5 minutes. Stir in the taco seasoning and water. Cook for an additional 3-4 minutes, or until most of the water has been absorbed. Set aside until ready to top on salad. 
  3. Assemble salad: In a large bowl, mix together romaine lettuce, shredded cheddar cheese, grape tomatoes, avocado, cilantro, red onion, black beans, and tortilla chips. Mix together salad with ¼ cup of dressing or serve on the side. Top salads with ground turkey, jalapeno, and sour cream, if desired, before serving. 


  • Salad Dressing: Store in an airtight container in the fridge for up to 1 week.
  • Ground Turkey: Store in an airtight container in the fridge for up to 5 days.
  • Salad: Prep all the veggies and individual ingredients. Store in a large bowl covered with plastic or individual airtight containers in the fridge. Keep the tortilla chips on the kitchen counter.

Keywords: ground turkey, easy, taco seasoning