Perfect for healthy lunches and easy dinners alike, this taco salad is a make over of the childhood classic!
1 pound ground turkey
3 Tablespoons homemade taco seasoning, or seasoning of your choice
3 romaine hearts, cut into 1/2” pieces and washed, 12 1/2 cups total
1 package – 5 oz plantain chips, crushed, (we like the Terra brand) omit for Whole30
1 large ripe avocados, cubed
Pico de Gallo:
4 cups chopped fresh tomatoes
1/3 cup minced red onion
1/3 cup chopped cilantro
1 Tablespoon freshly squeezed lime juice
1/2 Teaspoon sea salt, or to taste
2 Teaspoons minced jalapeno
Creamy Cilantro Lime Dressing:
1 raw egg, see notes for substitutions
1/4 cup freshly squeezed lime juice
1 Teaspoon dried granulated garlic
2 Teaspoons dried granulated onion
1 Teaspoon sea salt, or to taste
1/2 Teaspoon black pepper
3/4 cup avocado oil
1/2 cup roughly chopped fresh cilantro
Start by cooking the ground turkey in a 9″ cast iron skillet, over medium high heat, breaking it up into small bits as you cook. Add the taco seasoning and cook just until the turkey is done.
Remove from the heat and let the taco meat cool completely before adding it to your salad jars, (described below). Or if you’re serving this as a dinner salad, add it to your salad still warm when you toss it together.
Prep the rest of the ingredients. Then stir together everything in the pico de gallo recipe, and set it aside.
Make the dressing by adding the egg, lime juice, garlic, onion, sea salt, and black pepper to a blender. Blend starting on low, then begin to add the avocado oil in a thin steady stream, increasing the speed as you add the oil. When all the oil has been incorporated and the dressing is emulsified, add the cilantro and blend until the cilantro is combined, but small bits still remain.
To serve you can toss everything together and serve immediately. Or you can serve everything separately, and let each person build their own salad.
And finally you can assemble these into meal prep salad jars. To assemble this recipe into mason salad jars, keep out the avocado, plantain chips, and lime wedges to add right before you eat.
Start by portioning the dressing into 5 jars, (a heavy 1/4 cup each) then taco meat, (1/2 cup each jar) top with pico de gallo, (heaping 1/3 cup each) and finally romaine, (2 1/2 cups each).
Seal the salad jars and store them in the refrigerator. To sub in jarred salsa for the fresh, use about 1/2 of what’s called for. The fresh salsa makes about 4 cups, so you’ll need between 2-3 cups of jarred salsa.
For the raw egg in the dressing recipe, you can omit the egg and the avocado oil and sub in 1 cup good quality mayo instead.
This recipe makes 4 servings for dinner or 5 salad jars.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: Paleo Taco Salad, Mason Jar Taco Salad, Gluten Free Taco Salad, Dairy Free Taco Salad