Ground Turkey Taco Salad is fresh, filling, and on the table in under 30 minutes. Crisp romaine, seasoned turkey, creamy avocado, and this perfect salad dressing for taco salad come together in one beautiful bowl that is filling and satisfying!
One of the main reasons I love this salad for my family is because I can serve it deconstructed for my kids. All 3 of my boys have different food preferences so I can easily serve appropriate servings of each ingredient so that I don't overwhelm them with their dinner!
Mexican food is my love language. If I could eat tacos, enchiladas, or a good taco salad every night of the week, I probably would, and some weeks, I basically do. But as a registered dietitian, I also know that eating out all the time isn't realistic for my health goals or my wallet, especially with 3 kids who may or may not eat much of their dinner!
That's what inspired so many of the Mexican-inspired recipes on my site, like my Chicken Enchilada Casserole and Chicken and Goat Cheese Tacos. I'm always trying to recreate that restaurant flavor at home, in a way that's actually nourishing!
This ground turkey taco salad has become one of my favorite ways to do just that. The combination of lean ground turkey, fresh vegetables, and a creamy two-ingredient dressing gives you all the satisfaction of your favorite Mexican spot without the extra sodium or the wait!
Nutrition at a Glance
- Protein: Taco meat is a protein powerhouse and if you are using low sodium taco seasoning this helps cut back on sodium intake! You can even make your own taco seasoning blend.
- Fiber: The romaine lettuce provides a good amount of fiber, which we all struggle with getting enough!
- Heart Healthy Fats: We love avocados because of the taste (duh) and they are packed with healthy unsaturated fats!
Ingredients You Need
- Ground Turkey: The lean protein base of this salad. Look for 93/7 or 99% lean ground turkey. You can substitute ground chicken or extra-lean ground beef if needed.
- Low-Sodium Taco Seasoning: Seasons the turkey with classic taco flavor without going overboard on sodium.
- Romaine Lettuce: The hearty, crunchy base. Romaine holds up well to warm toppings without wilting.
- Shredded Cheese: Adds a creamy, savory bite. Use your favorite: cheddar, Mexican blend, or Cotija all work well. For dairy-free, use a plant-based shredded cheese or skip it entirely.
- Ranch Dressing: Use homemade ranch for a cleaner ingredient list and fresher flavor. Store-bought works in a pinch, just check the label for added sugars.
- Salsa: Adds bright tomato flavor and a little heat. I would use your favorite jarred red salsa.
- Avocados: Creamy, filling, and loaded with healthy fats. If avocados aren't ripe, try guacamole from the store as a quick swap.
- Red Onion: Adds a sharp, slightly sweet crunch. Soak slices in cold water for 10 minutes to mellow the bite if you're sensitive to raw onion.
- Pickled Jalapeños: Brings heat and a vinegary tang that balances the richness of the avocado and dressing. Use fresh jalapeños or omit entirely if heat isn't your thing.
Dietary Substitutions
- Gluten-Free: This recipe is naturally gluten-free as long as you verify that your taco seasoning and ranch dressing are certified gluten-free (some brands contain hidden wheat). Most major brands are, but always check the label.
- Dairy-Free: Swap the shredded cheese for a dairy-free alternative (like Violife or Daiya), and use a dairy-free ranch dressing.
- Vegetarian/Vegan: Replace the ground turkey with a can of drained black beans, seasoned lentils, or a plant-based ground meat (like Beyond Meat). Use a vegan ranch dressing and omit the cheese or use a vegan substitute. The rest of the recipe is already plant-based!
How to Make Ground Turkey Taco Salad
Step 1: Brown the ground turkey over medium heat. Add ½ taco seasoning packet and a splash of water when meat is almost browned.
Step 2: While meat is cooking, chop 2 heads of romaine lettuce, red onion, and avocados.
Step 3: Mix ranch and salsa together.
Step 4: Assemble taco salad on a plate, starting with romaine lettuce and top with the toppings as desired! Enjoy!
Dietitian Tips for Success
- Prep the turkey ahead of time. Cooked and seasoned ground turkey keeps well in the refrigerator for up to 4 days. Make a full pound at the start of the week and you can throw this salad together in under 10 minutes on a busy night.
- Add a can of black beans for extra fiber and plant-based protein. One half-cup serving of black beans adds about 7g of fiber and 8g of protein, making this salad even more filling. This is especially helpful if you're feeding a crowd or want to stretch the recipe further without buying more turkey.
- Keep avocado from browning. If you're assembling salads in advance, toss the diced avocado in a small squeeze of lime or lemon juice before adding it to the bowl. Or, wait to slice the avocado until just before serving!
How to Serve It
This healthy taco salad with ground turkey is a complete meal on its own, but it's also a great base for customization. Set up a taco bar with all the toppings and let each person add what they want!
For a heartier version, serve over a layer of cilantro-lime rice or crushed tortilla chips for added crunch. Corn tortilla strips are another great addition and keep things gluten-free.
Storing Ground Turkey Taco Salads
Storing the components separately is the key to keeping this salad fresh. Assembled taco salad doesn't store well once dressed since the lettuce wilts and the avocado browns quickly. Instead, store each component in its own container:
- Cooked turkey: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or microwave in 30-second intervals.
- Chopped romaine: Store in a sealed bag or container with a paper towel to absorb moisture. It will stay crisp for 3–4 days.
- Dressing: Keep in a jar in the fridge for up to a week.
- Avocado: Best cut fresh. If prepping ahead, toss with lemon or lime juice and store in an airtight container for up to 1 day.
Storing Ground Turkey
Store raw ground turkey in the refrigerator at or below 40°F and use it within 1–2 days of purchase. To freeze, place it in an airtight freezer bag with as much air removed as possible. It will keep for up to 3–4 months. Divide into individual portions before freezing so you only thaw what you need.
Always label bags with the purchase date, and store raw turkey on the bottom shelf of the fridge to prevent any juices from dripping onto other foods.
Thawing Ground Turkey
The safest way to thaw frozen ground turkey is in the refrigerator. Place it in a dish and allow several hours to overnight depending on amount. You can also submerge a sealed bag in cold tap water, changing the water every 30 minutes, and cook right away when done.
Never thaw ground turkey at room temperature, as this puts the meat in the bacterial "danger zone" between 40°F and 140°F.
Frequently Asked Questions
Yes, ground beef works great in this recipe. For a similar lean profile, use 90/10 or 93/7 ground beef. Keep in mind that beef has a slightly higher saturated fat content than turkey, but it also brings a richer flavor.
It can be! Kids tend to love the taco-seasoned turkey and the creamy dressing. For picky eaters, serve the components separately so they can build their own bowl. Skip the pickled jalapeños for little ones who are sensitive to spice, and let them top their own salad, since kids are often more willing to eat food they helped assemble.
More Turkey Recipes to Try
- Banh Mi Turkey Bowls
- Jalapeno Popper Turkey Meatballs
- Turkey Burger Bowl
- Parsley Pesto Turkey Sandwich
- Maple Turkey Meatloaf
Healthy Ground Turkey Taco Salad Recipe
Ingredients
- 1 pound ground turkey
- ½ packet taco seasoning low-sodium
- 2 heads romaine lettuce
- ¼ cup shredded cheddar cheese
- 1 cup ranch dressing
- ¼ cup salsa
- 2 avocados
- 1 red onion sliced
Toppings
- pickled jalapeños
- cherry tomatoes
- roasted corn
Instructions
- Brown 1 pound ground turkey over medium heat. Add ½ taco seasoning packet when meat is almost browned. If meat is too dry, add water as needed.
- While meat is cooking, chop 3 heads of romaine lettuce, 1 red onion, and 2 avocados.
- Mix 1 cup of ranch and ¼ cup of salsa together.
- Assemble taco salad on a plate, starting with romaine lettuce and top with the toppings as desired! Enjoy!
Notes
- Prep the turkey ahead of time. Cooked and seasoned ground turkey keeps well in the refrigerator for up to 4 days. Make a full pound at the start of the week and you can throw this salad together in under 10 minutes on a busy night.
- Add a can of black beans for extra fiber and plant-based protein. One half-cup serving of black beans adds about 7g of fiber and 8g of protein, making this salad even more filling. This is especially helpful if you're feeding a crowd or want to stretch the recipe further without buying more turkey.
- Keep avocado from browning. If you're assembling salads in advance, toss the diced avocado in a small squeeze of lime or lemon juice before adding it to the bowl. Or, wait to slice the avocado until just before serving!
- Cooked turkey: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or microwave in 30-second intervals.
- Chopped romaine: Store in a sealed bag or container with a paper towel to absorb moisture. It will stay crisp for 3–4 days.
- Dressing: Keep in a jar in the fridge for up to a week.
- Avocado: Best cut fresh. If prepping ahead, toss with lemon or lime juice and store in an airtight container for up to 1 day.
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