Healthy Taco Salad
Healthy Taco Salad with turkey taco meat, vegetables and cheese. It's full of crunch, flavor and drizzled with one simple ingredient that ties it all together.
Servings: 8 servings
Calories: 351kcal
Ingredients
For the Salad:
- 8 ounces greens salad mix Romaine lettuce, spinach or any greens
- 14 ounces can low sodium 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 1/2 cups plain yogurt 2% fat or higher, not Greek
For the Turkey and Corn:
- 1 pound ground turkey
- 1 tablespoon avocado oil
- 1 1/2 tablespoons taco seasoning low sodium, divided
- 1 tablespoon onion powder
- 2 cups corn cooked or thawed
- 1/4 teaspoon salt or to taste
Instructions
- In a large salad bowl, add salad greens, beans, tomato, avocado, tortilla chips and cheese. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add ground turkey and cook for 5 minutes, constantly breaking into small pieces with spatula.
- Add 1 tablespoon taco seasoning and onion powder; cook for another 2 minutes, stirring a few times. Transfer to a salad bowl with other ingredients.
- Return skillet to medium heat and add corn. Cook for a few minutes undisturbed, sprinkle with 1/2 tablespoon taco seasoning, stir and cook for another minute. Transfer to a bowl.
- Drizzle yogurt on top and gently toss. Adjust salt to taste. Serve immediately.
Notes
- Store: Refrigerate leftovers for up to 2 days. Surprisingly, this 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.
Nutrition
Serving: 2cups | Calories: 351kcal | Carbohydrates: 25g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 306mg | Fiber: 7g | Sugar: 6g