Turkey Taco Salad

A lighter take on a taco salad, featuring ground turkey spiced with Vanns Taco Seasoning, and a homemade pico de gallo salsa.

Turkey Taco Salad

There's something great about a good taco salad -- the cool crunch of the lettuce, the pile of all the taco fixings right in the middle, the salsa, the sour cream, the whole mess of it all in one bite! This recipe lightens the taco salad up a bit by using ground turkey and pinto beans spiced with Vanns Taco Seasoning as the protein, and a nice pile of salsa and other vegetables on top. There's still some sour cream and cheese in there, don't worry! But this is a version of a taco salad that has more in common with a salad than a taco.

Spices used in this recipe


Salt, Kosher
Taco Seasoning

Ingredients

Pico de Gallo:

  • 1 pint cherry tomatoes, cut into quarters
  • ½ red onion, diced
  • 1 ½ tsp. Vanns Kosher Salt
  • 1-2 jalapenos, seeds removed, minced
  • 4 Tbs. lime juice from 2-3 limes
  • 4 Tbs. chopped cilantro leaves and tender stems

Turkey Taco Meat:

To Assemble Salad:

  • 2 heads romaine, chopped
  • 8 radishes, sliced into half moons
  • 1 cup Turmeric Pickled Cauliflower, or other pickled vegetable of choice
  • ¼ cup sour cream
  • 4 oz. queso fresco, crumbled
  • 1 large avocado, cut into ½-inch cubes

Preparation

  1. Make the Pico De Gallo: Stir together the chopped cherry tomatoes, red onion, jalapenos, salt, lime juice, and cilantro. Taste and adjust seasoning if needed. Set aside.
  2. Make the Turkey Taco Meat: In a large skillet, heat olive oil over medium-high heat until shimmering. Add diced red onion and a pinch of salt and reduce heat to medium. Cook until onion is soft and translucent, about 5 minutes. Add ground turkey, tomato paste, Vanns Taco Seasoning, and water and cook over medium heat, stirring occasionally, until turkey is cooked through and water has reduced almost fully. Stir in the pinto beans and cook until heated through. Remove from heat.
  3. To assemble the salad, divide chopped romaine among four large salad bowls. Top with pickled cauliflower or other pickled vegetables, sliced radishes, chopped avocado, and dollops of pico de gallo. Mound the turkey taco meat in the center of the salad and top with a tablespoon of sour cream. Sprinkle each bowl with crumbled queso fresco and enjoy!

Serves 4.

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