Description
This Turkey Taco Salad Bowl is the perfect dish for anyone craving something healthy, flavorful, and quick. Packed with lean protein, fresh vegetables, and all the vibrant taco flavors, it’s an ideal meal for any day of the week. Whether you’re looking for a satisfying lunch, a light dinner, or something to prep for the week ahead, this salad has you covered. It’s so easy to customize with your favorite toppings, and the best part? You can enjoy it in less than 30 minutes!
Ingredients
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1 lb ground turkey
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1 tbsp olive oil
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1 packet taco seasoning
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2 tbsp water
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4 cups romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 cup corn kernels (fresh or frozen)
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1 can black beans, drained and rinsed
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1 avocado, diced
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1/4 red onion, diced
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1/2 cup shredded cheddar cheese
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1/2 cup tortilla strips (optional)
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Fresh cilantro leaves for garnish
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2 lime wedges (for serving)
Instructions
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Cook the Turkey: Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it up with a spoon. Cook for 5–7 minutes until browned and cooked through.
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Season: Stir in taco seasoning and water. Simmer for 2–3 minutes until the liquid is absorbed. Remove from heat.
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Prepare the Veggies: While the turkey cooks, chop the lettuce, halve the tomatoes, dice the avocado, and rinse the black beans.
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Assemble the Salad: Start with lettuce, then layer turkey, tomatoes, corn, beans, avocado, and red onion. Top with cheese and cilantro.
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Add Crunch: Sprinkle tortilla strips on top, if using.
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Serve: Squeeze lime wedges over the salad and enjoy immediately.
Notes
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For extra crunch, add some chopped walnuts or almonds before serving.
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This salad can be stored in the fridge for up to 3 days. Assemble just before eating to keep it fresh.
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Make it vegan by swapping turkey for black beans or lentils and omitting the cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes