NME Taco Salad with Turkey

4 Servings 25 Minutes


1 lb Extra Lean Ground Turkey

2 tbsp Chili Powder

1 tbsp Cumin

1/2 tsp Sea Salt

1 cup Cherry Tomatoes (chopped)

1 Jalapeno Pepper (chopped)

2 stalks Green Onion (chopped)

3 tbsp Lime Juice (divided)

2 heads Romaine Hearts (chopped)

1 tbsp Extra Virgin Olive Oil

1/2 Avocado (sliced)


  1. In a pan over medium-high heat, brown the beef. Break the meat into very small pieces with a spatula and cook until no longer pink, about 5 minutes. Drain any excess drippings, but keep the beef in the pan.

  2. Add the chili powder, cumin, salt, tomatoes, jalapeno and green onion to the beef. Stir to combine. Cook for another 5 minutes until tomatoes are very soft. Remove from heat and stir in half of the lime juice. Season with additional salt if needed.

  3. In a large mixing bowl toss the chopped romaine lettuce with olive oil and remaining lime juice.

  4. To assemble the salad, divide lettuce between plates and top evenly with beef and avocado. Serve immediately and enjoy.

Nutrition per serving

Calories 272

Fat 18g

Carbs 8g

Protein 23g

Fiber 4g

Sugar 2g


Storage - Refrigerate beef and lettuce separately in airtight containers for up to 3 days. Assemble salad just before serving.

More Flavor - Top salad with additional tomatoes, sliced jalapenos, green onions, salsa, cilantro, lime juice or hot sauce. Vegan -Use black beans instead of ground beef.


NMELifestyle LLC.

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