Healthy Taco Salad

This healthy taco salad recipe is so easy and filling, you will keep making it again and again! It’s so wholesome, it’s perfect for a quick weeknight dinner. You won’ need anything else. I made my kids and Alex pasta to go with the salad, but I was good.

You can meal prep it in jars for a week ahead, just don’t add crunchy chips or one ingredient secret dressing. Now, about that…

MY LATEST RECIPES

What I despise the most about unhealthy salads is the bottled high calorie, sugar and sodium loaded salad dressing. And what I don’t like even more is a complicated salad dressing in a healthy salad recipe. I just know that I will never make it, especially for a one meal – “Ain’t nobody got time for that”.

Instead, this healthy taco salad is made with very well Tex Mex seasoned ground turkey and corn. Then mixed with all the usual suspects like black beans, tomato, avocado, cheese and chips. And drizzled with plain yogurt. That is enough. Oh, and A LOT of salad greens because you know,  it’s healthy, and yummy. Enjoy!

How to Make Healthy Taco Salad Recipe

1. In a large salad bowl, add salad greens, beans, tomato, avocado, tortilla chips and cheese. Set aside.
2. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add turkey and cook for 5 minutes, constantly breaking into small pieces with spatula. Add 1 tbsp taco seasoning and onion flakes; cook for another 2 minutes, stirring a few times. Transfer to a salad bowl with other ingredients. 
3. Return skillet to medium heat and add corn. Cook for a few minutes undisturbed, sprinkle with 1/2 tbsp taco seasoning, stir and cook for another minute. Transfer to a bowl. 
4. Drizzle yogurt on top.
5. Gently toss and adjust salt to taste, if necessary. Serve immediately or refrigerate leftovers for up to 2 days. Surprisingly, this healthy taco salad doesn’t become too soggy.

An example of chips I buy. Long live, Costco!

Healthy Taco Salad

Print Recipe

★★★★★

5 from 1 reviews

Healthy Taco Salad Recipe with ground turkey and one simple ingredient that replaces unhealthy bottled dressing. This taco salad is so easy and filling, you will keep making it again and again.

• Author: ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 large servings 1x

Ingredients

• 1/2 large container greens salad mix
• 14 oz can black beans, rinsed & drained
• 4 small tomatoes, chopped
• 2 medium avocados, chopped
• 1/2 cup tortilla chips, crushed
• 1/2 cup any hard cheese, shredded
• 1 lb ground turkey
• 1 tbsp avocado oil
• 1 tbsp taco seasoning
• 1 tbsp onion powder/flakes
• 2 cups corn, cooked or thawed
• 1/2 tbsp taco seasoning
• 1 1/2 cups plain yogurt (not Greek)
• 1/4 tsp salt, or to taste

Instructions

1. In a large salad bowl, add salad greens, beans, tomato, avocado, tortilla chips and cheese. Set aside.
2. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add turkey and cook for 5 minutes, constantly breaking into small pieces with spatula. Add 1 tbsp taco seasoning and onion flakes; cook for another 2 minutes, stirring a few times. Transfer to a salad bowl with other ingredients.
3. Return skillet to medium heat and add corn. Cook for a few minutes undisturbed, sprinkle with 1/2 tbsp taco seasoning, stir and cook for another minute. Transfer to a bowl.
4. Drizzle yogurt on top and gently toss. Adjust salt to taste. Serve immediately.

Store: Refrigerate leftovers for up to 2 days. Surprisingly, this healthy taco salad doesn’t become too soggy.

Make Ahead: Refrigerate all ingredients except chips, avocado and yogurt for up to 24 hours. Assemble right before serving.

Notes

Greek yogurt is too thick to mix well with other ingredients. I used 2% plain yogurt.

You can use Romaine lettuce, spinach or any greens in place of a salad mix.

★ Did you make this recipe? Please give it a star rating in the comments.

2 cups4306.3 g411.4 mg23.5 g8.8 g0.1 g26.7 g6.9 g28.8 g66.4 mg

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