Healthy Taco Salad

4.60 from 5 votes

Healthy Taco Salad is an easy, low-carb, 20-minute meal made with flavorful, taco-seasoned ground turkey, crisp lettuce, beans, tortilla strips, and more!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Keyword: Healthy Taco Salad

Servings: Servings

Calories: 325.16kcal

Author: Kelly Anthony

Ingredients

Catalina Dressing Ingredients (OPTIONAL):

¼ cup ketchup
2 tablespoons red wine vinegar
1 tablespoon + 2 teaspoons granulated sugar
½ teaspoon Kosher salt
¼ teaspoon paprika
¼ teaspoon celery salt
pinch of cayenne pepper
pinch of onion powder
⅓ cup avocado oil (or canola oil)

Healthy Taco Salad Ingredients:

2 tablespoons avocado oil (or canola oil)
1 pound 85/15 ground turkey
2 tablespoons Taco Seasoning preferably low-sodium, store-bought or homemade
4 cups chopped lettuce Romaine, Iceberg or preferably a mix of the two
¾ cup diced red onion
1 16 ounce can kidney beans, drained and rinsed
½ cup freshly grated Cheddar cheese
1 4 ounce can sliced black olives, drained
1-2 vine-ripened tomato seeded and diced
½ cup store-bought tortilla strips

Instructions

To Make the Dressing:

For the Catalina dressing, in a small mixing bowl, add ketchup, vinegar, sugar, salt, paprika, celery salt, cayenne pepper and onion powder. Whisk to combine.
Very slowly, stream in the canola oil, whisking all the while until completely emulsified. Set aside until ready to serve.

To Make the Salad:

For the turkey taco meat, add 2 tablespoons canola oil to a large skillet over medium-high heat. Add the turkey and sprinkle over the seasoning. Break apart the meat and saute for 6-8 minutes, or until fully cooked. Transfer turkey to a separate bowl using a slotted spoon, and set aside until ready to use.
To assemble the salad, add the romaine lettuce to a bowl, top with cooked turkey, onion, beans, cheddar, black olives, tomatoes and tortilla strips. Drizzle with the desired amount of Catalina dressing, serve and enjoy.

Notes

Catalina dressing recipe makes just about ⅔ cup.

Nutrition