Easy to make and packed with protein and veggies, this Turkey Taco Salad is a meal the whole family will love. It's gluten-free and can be dairy-free and paleo as well. Crunchy romaine is topped with juicy tomatoes, fresh cilantro, and onion and it all comes together with lean turkey taco meat and a creamy cilantro dressing. From there we'll add some crunchy plantain or corn chips plus some extra goodies that take this salad right over the top.
5ouncepackage plantain chipsor corn chips, more or less to taste
Instructions
Make the dressing by adding the egg, lime juice, and garlic 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. Set the dressing aside in the refrigerator until you're ready to serve the salad.
Next, prep all the ingredients listed and add them to a large salad bowl. Or you can keep each ingredient in separate containers to serve family style.
Finally, cook the ground turkey in a large skillet over medium-high heat breaking it up into small bits. Add the taco seasoning and cook stirring just until the spices are well combined. You can add a tbsp or 2 of water if necessary to distribute the spices.
Toss the cooked turkey taco meat together with the salad and dressing. Or serve everything separately family style so each person can assemble their own custom salad.
Serve the salad as desired with plantain or corn chips crushed over the top with any extras you'd like!
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Notes
For the raw egg in the dressing recipe, you can omit the egg and the avocado oil and sub in 1 cup of good quality mayo instead. Or you can make my Cilantro Lime Dressing.This recipe makes 6 medium servings for dinner or 5 good-sized salad jars. If you're making salad jars, I like to mix the tomatoes, onion, cilantro, and jalapeno together as a 'salsa' mixture to layer into the jars.To assemble the salad jars, start by portioning the dressing into 5 jars, (a heavy 1/4 cup each) then taco meat, (1/2 cup each jar) top with the 'salsa mixture', and finally romaine, (2 1/2 cups each).