This Turkey Taco Salad has been my go-to meal prep salad for years! The recipe has evolved slightly and this post captures the latest evolution – the addition of a homemade Avocado Ranch Dressing and more sauce for the turkey – but the core remains the same. I used to stick primarily to romaine lettuce as a base to this one, but I feel like there is more flavor (and substance) when using green leaf lettuce.
What’s your favorite way to make a taco salad?
serve it with:
Avocado Ranch Dressing
Classic buttermilk ranch dressing gets a zesty twist with the addition of cilantro, lime, and creamy avocado in this easy homemade Avocado Ranch Dressing recipe.
Ingredients and Substitutions
Here’s what you need to recreate this Turkey Taco Salad at home!
- Lettuce – I personally prefer green leaf lettuce for most of my salads since it has lots of flavor and holds up well in meal prep, but romaine hearts are my second choice.
- Ground turkey – I used to make this recipe primarily with 99% lean ground turkey, but recently have been going with the 94% since that extra bit of fat keeps the turkey nice and juicy, especially when meal prepped. You could also use ground beef for this recipe, I’d recommend a 93% or 94% grind, but wouldn’t go higher in fat content for beef.
- Taco skillet sauce – For years I’ve been using the Frontera Ground Beef Taco Seasoning Sauce but have been having a really hard time finding it lately. I’ve had good luck using the Ortega Taco Skillet Sauce instead and can easily find it at my grocery store and Target. I love how easy it is to flavor the ground turkey using these packets of sauce! I haven’t tried it myself, but this sauce might be a good sub if you want to make something yourself.
- Corn – Fresh grilled corn cut right off the cob tastes best, but for convenience I will often just use frozen sweet corn kernels in my meal prep.
- Tomatoes – I usually use cherry or grape tomatoes since they hold up well for meal prep, but if you’re serving this right away, chopped up Roma tomatoes would be perfect! You could also use a chunky fresh salsa instead to save time and add more flavor.
- Black beans – I’m a big fan of black beans on this salad because they make it feel more hearty, plus they add a bunch of fiber and some extra protein. You can always skip them if you don’t like them.
- Red onion – Raw or pickled red onions are great on a taco salad. I don’t always include them, but I always love them when I do!
- Tortilla strips – I love the crunch of added tortilla strips on top of this salad. I prefer the kind you get in the salad toppings aisle since they have extra seasonings and are perfectly sized/shaped for on a salad, but you could always crush up some tortilla chips in a pinch.
more taco salad
Topping Ideas
The possibilities are endless when it comes to topping a taco salad, so here are some more ideas for inspiration!
- Cheese, shredded or crumbled cotija
- Red onions, pickled or raw
- Jalapeños, pickled or raw
- Olives
- Cilantro
- Avocado
- Guacamole
- Salsa
- Sour cream or plain Greek yogurt
Meal Prep Tips
Add a piece of paper towel under your lettuce to help absorb any excess moisture and keep things fresh and crispy! Black beans can go right on top of the lettuce – so long as you’ve drained them well, they won’t make the lettuce soggy. I always serve this salad with tortilla strips on top, but I keep those out of the refrigerator so they stay crispy.
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Recipe
Turkey Taco Salad with Avocado Ranch Dressing
Ingredients
- 1 lb 94% lean ground turkey, (0.45 kg)
- 7 oz Ortega Taco Skillet Sauce, (198 grams)
- 10 cups green leaf lettuce, chopped, (360 grams)
- 1 1/3 cup cherry tomatoes, halved, (160 grams)
- 1 1/3 cup low sodium black beans, drained and rinsed, (173 grams)
- 1 1/3 cup frozen corn kernels, thawed, (160 grams)
- 3/4 cup Avocado Ranch Dressing, (216 grams)
- 1 cup Fresh Gourmet Santa Fe Style Tortilla Strips, (56 grams)
- 1/2 cup red onion, sliced or chopped, (64 grams)
- 1/2 tbsp olive oil, (7 grams)
- 1 tsp Oh My Spice! Spicy Fajita Seasoning
Instructions
- Layer lettuce, cherry tomatoes, black beans, red onions, and corn in 4 serving dishes.
- Heat a large skillet over medium-high heat and add about olive oil. Once the oil is shimmering and hot, add ground turkey and season with fajita seasoning. Continue to cook, breaking apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking.
- Serve over salad, then top with Avocado Ranch Dressing and tortilla strips before serving.
Tips & Tricks
Nutrition Information
WITH DRESSING
NO DRESSING
More Hearty Salad Recipes
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