Taco Salad is something I crave at least once a week. I love Tex Mex and Mexican food and tacos are my obsession. The fresh tomatoes paired with the starchiness of the beans and the sweetness of the corn are perfectly balanced with the heat and umami goodness of the ground turkey.
Sure, you can get taco salads at restaurants, but they tend to be served in a deep-fried corn shell or have strips of corn chips in them. Not to mention all of the sour cream! Try my healthy taco salad for a version you can feel good about. And it’s totally customizable.
This is the perfect meal prep recipe… make it for dinner one night and have leftovers for a few days. You can always make extra turkey and repurpose in a quick chili or low carb spaghetti squash pasta.
If you’re on a low carb diet or otherwise limiting grains, this is a fabulous recipe to have in your healthy eating toolkit. I love it because it tastes like it should be junk food… but is totally guilt-free! This recipe is also gluten-free and dairy-free.
If you’d like to make it vegetarian, just leave out the turkey. Super easy!
There are so many flavors in this Taco Salad that you don’t even need salad dressing. I just squeeze with some lime, add fresh herbs and it’s ready to eat. This recipe is dairy free unless you like sour cream. I sub Greek yogurt for some extra calcium and protein.