Taco Tuesdays take a healthy turn with Turkey Taco Salad with Cilantro Lime Dressing. Easy to make with fresh, light flavor!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Ingredients
For the Dressing:
½cupmayonnaise
2tablespoonsfresh cilantrofinely minced
Juice of 2 limes
¼teaspoonsalt
¼teaspoonground black pepper
1clovegarlicfinely minced or grated
1tablespoonwater
For the Salad:
1poundground turkey
3ouncestaco seasoning(1 packet, or 2 tablespoons)
salt and pepperif needed
1headRomaine lettucechopped (about 7 ounces)
1cupred onionfinely diced (about 1/2 medium onion)
5ouncescanned corndrained
8ouncescherry tomatoesquartered
1cuptortilla strips
1avocadosliced
Instructions
Make the Dressing:
In a bowl or jar, add the mayonnaise, cilantro, lime juice, salt, black pepper, garlic, and water.
Stir well to combine.
Keep in the refrigerator until ready to use.
Cook the Turkey:
Place the ground turkey in a large skillet over medium-high heat. Cook, stirring occasionally, until the turkey is no longer pink and is cooked through.
Add the taco seasoning to the cooked turkey in the skillet. Taste the mixture and add salt and pepper if needed. Set the mixture aside to cool briefly.
Assemble the Salad:
In a large bowl, add the Romaine lettuce, cooked seasoned turkey, red onion, drained corn, and cherry tomatoes.
Pour over about one-fourth of the dressing. Toss well to coat all ingredients.
Top salad with tortilla strips, avocado slices, and additional dressing.
Notes
To Make Ahead:To make the recipe in advance, cook the turkey and keep it in one container, mix the vegetables and keep them in a separate container, and mix up the dressing and keep it separately, too. Assemble the salad with its dressing only when ready to serve. This will help the salad to stay crispy and fresh longer.To Store and Reheat:All ingredients can be stored in the refrigerator for 3-5 days. The cooked turkey can be rewarmed in the microwave or in a skillet on the stovetop.