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–+ servings
Mexican Turkey Taco Salad Bowls

Mexican Turkey Taco Salad Bowls

Enjoy vibrant Mexican Turkey Taco Salad Bowls for a quick and healthy meal filled with fresh ingredients and flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 lb Lean ground turkey a healthier protein option
  • 2 tbsp Taco seasoning adds authentic flavor
For the Salad Base
  • 4 cups Chopped romaine lettuce provides a crunchy foundation
  • 1 cup Halved cherry tomatoes adds a pop of color
  • 1 cup Corn sweet and crispy
  • 1 cup Black beans packed with protein
  • 1 avocado Sliced avocado creamy and rich
For the Dressing
  • 1 cup Greek yogurt a healthier alternative to sour cream
  • 1 lime Juice of 1 lime brightens the dish
  • 1 cup Salsa for an added kick

Equipment

  • skillet
  • large salad bowls
  • Small bowl

Method
 

How to Make Mexican Turkey Taco Salad Bowls
  1. In a skillet over medium heat, add the ground turkey. Brown and cook until it’s no longer pink (about 5 minutes), breaking it apart for even cooking.
  2. Sprinkle the taco seasoning over the cooked turkey and add a splash of water. Stir it well and let it simmer for another 3 minutes until fragrant.
  3. Layer the chopped romaine lettuce as the first layer in large salad bowls to create a fresh base.
  4. Top the lettuce with the cooked turkey, halved cherry tomatoes, corn, black beans, and creamy avocado slices.
  5. In a small bowl, mix the Greek yogurt with lime juice. This will serve as a tangy dressing.
  6. Drizzle the dressing generously over each salad bowl and finish by adding a spoonful of salsa.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftover salad bowls in the refrigerator for up to 3 days. Ideal to keep toppings like avocado and salsa separate until ready to serve.

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