I love tacos! They’re the perfect medium for stuffing all kinds of yummy goodness into a (somewhat) portable sleeve.
But what I love even more is when the favorite parts of my taco combine with my favorite parts of a salad!
This is one of my family’s favorite meals; especially in the summer. It’s light, refreshing, and delicious! And a good way to get more anti-inflammatory spices and herbs in your diet.
Turkey Taco Salad
- 1 lb ground turkey (organic and pasture-raised)
- taco seasoning (organic, without any added preservatives or homemade)
- 1 head lettuce (I like butter, red leaf, or romaine for this salad)
- 1 cucumber, peeled and cubed
- 1 packet frozen yellow corn (or 2 ears of corn cooked and cut off the cob)
- 1-2 avocados, quartered and chopped (1/4-1/2 avo per bowl)
- 1 can black beans OR Homemade Beans
- fresh salsa (or just chopped tomatoes)
- 1 bunch cilantro, coarsely chopped
- organic corn tortilla chips, 1 bag
- lime dressing (juice of 2 limes + equal part olive oil + a pinch of sea salt & black pepper)
- Optional: grated cheese &/or sour cream
Step 1: In a skillet heat 2 Tbsp olive oil on medium heat and add turkey. Cook until starting to brown then add taco seasoning (I like to use a whole packet but you can adjust the amount depending on how much spice you want).
Step 2: Drain and rinse black beans and heat them in a small saucepan with a bit of water. Add 1/2 tsp cumin or more depending on how much you like. The cumin adds a nice smoky flavor to the beans. If you’re using the homemade beans from the recipe above, then it will already have cumin in it.
Step 3: Steam or boil corn on the cob or heat frozen corn in a saucepan with a small amount of water.
Step 4: Rinse and spin lettuce in a salad spinner then divide between 4 large bowls.
Step 5: Divide turkey, cucumber, corn, black beans, and avocado between bowls.
Step 6: Crumble chips over each salad and top with salsa, cilantro, lime dressing, plus any optional ingredients you’re including.
Vegetarian Variation: Simply omit the turkey and pile on all the remaining ingredients. Double the amount of beans and cook them with the taco seasoning in order to add both the flavor and health benefits of those spices in your dish.
This recipe makes enough for 4 as the main dish. You can serve it on it’s own or share it at your next potluck, BBQ, or picnic. I actually brought it on a canoe last weekend to a picnic we had with some friends at our local lake and it was a huge hit!!
Give it a try and let me know what you (& your friends) think.