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Taco Salad with Ground Turkey, Pico de Gallo, and Lime Dressing Recipe

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4.3 from 5 reviews

This vibrant Taco Salad recipe combines seasoned ground turkey with fresh romaine lettuce, pico de gallo, shredded cheddar, and a zesty salsa-lime dressing for a flavorful, healthy meal. Perfect for quick weeknight dinners or easy meal prep, it balances protein-packed meat with fresh vegetables and optional creamy toppings like Greek yogurt or guacamole.

Ingredients

Ground Meat Mixture

  • 1 lb 93% ground turkey (or lean ground beef or ground chicken)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 small onion (minced)
  • 2 tablespoons bell pepper (minced)
  • 1/2 cup water
  • 4 ounces canned tomato sauce (1/2 can)

Dressing

  • 1/2 cup jarred mild salsa
  • 4 teaspoons extra virgin olive oil
  • Juice of 1/2 lime

Salad Assembly

  • 6 cups chopped romaine lettuce
  • 1 cup pico de gallo
  • 1/2 cup shredded cheddar cheese
  • 4 lime wedges (for serving)
  • Greek yogurt or sour cream (optional for topping)
  • Guacamole (optional for topping)

Instructions

  1. Brown the Meat: Heat a large skillet over medium heat and cook the ground turkey, breaking it into smaller pieces as it browns and is no longer pink.
  2. Add Spices: Sprinkle garlic powder, cumin, kosher salt, chili powder, paprika, and oregano over the browned meat, mixing thoroughly to distribute the seasonings.
  3. Simmer with Vegetables: Add minced onion, bell pepper, water, and tomato sauce to the skillet. Cover and reduce heat to low. Let it simmer for about 20 minutes until the flavors meld together and the sauce thickens.
  4. Divide Meat: Once cooked, evenly divide the meat mixture between four meal prep containers if preparing ahead.
  5. Prepare Dressing: While the meat simmers, whisk together the jarred mild salsa, extra virgin olive oil, and lime juice in a bowl to create the dressing.
  6. Assemble for Immediate Serving: Place chopped romaine lettuce into four bowls. Top with the cooked seasoned meat, pico de gallo, and shredded cheddar cheese. Drizzle the salsa-lime dressing over the top and serve with lime wedges.
  7. Meal Prep Storage: For make-ahead meals, portion the lettuce into four ziplock bags, and place the dressing, pico de gallo, sour cream or Greek yogurt (if using), and shredded cheese into separate small containers. Refrigerate all components.
  8. Serving From Meal Prep: When ready to eat, remove the lettuce and other containers from the fridge, reheat the meat mixture, then build your salad by layering the lettuce on a plate, topping with warmed meat, pico de gallo, cheese, and finishing with the dressing. Add any optional toppings like guacamole or sour cream as desired.

Notes

  • You can substitute ground turkey with lean ground beef or ground chicken according to preference.
  • For a vegetarian version, substitute meat with seasoned sautéed beans or meat alternatives.
  • Adjust spice levels by selecting mild or hot salsa and modifying chili powder amounts.
  • Use fresh lime juice for a brighter dressing flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days to maintain freshness.
  • Optional toppings like Greek yogurt or guacamole add creaminess and extra flavor.

Find it online: https://lauracooks.com/taco-salad-with-ground-turkey-pico-de-gallo-and-lime-dressing-recipe/