Turkey Taco Salad with Salsa & Avocado
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Five jars of seasoned ground turkey and black beans layered with salsa, Greek yogurt, avocado, cucumber and romaine. A fresh, make-ahead lunch for the week.
Ingredients
Salad
- 1 lb 93% lean ground turkey
- One 15-oz can black beans drained
- 2–3 tbsp taco seasoning
- 1 1/4 cups salsa
- 5 tbsp plain Greek yogurt
- 1 quart cherry tomatoes halved
- 5 mini cucumbers sliced
- 1 small red onion chopped
- 2 avocados diced
- Juice of 1 lime
- One 11-oz jar pickled jalapeños drained
- 5 cups romaine
Equipment
- 32-oz jars
- skillet
- cutting board
- chef’s knife
Directions
- Prepare: Brown the turkey in a skillet. Add the beans, taco seasoning, and 1/4 cup water, and cook until hot and the water has nearly cooked off. Let it cool thoroughly. Toss the chopped avocado with lime juice.
- Assemble: Add the salsa, yogurt, tomato, cucumber, onion, jalapeños, avocado, cooled seasoned turkey mixture, and romaine. Refrigerate and pour into serving bowls.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Stand the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 717g | Calories: 390kcal | Carbohydrates: 37g | Protein: 28g | Fat: 18g | Saturated Fat: 3.6g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1724mg | Potassium: 1668mg | Fiber: 15g | Sugar: 12g | Vitamin A: 7250IU | Vitamin C: 43mg | Calcium: 190mg | Iron: 4.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; 93% lean ground turkey counted as 93% lean ground turkey, raw weight, One 15-oz can black beans counted as canned black beans (one can 250 g), taco seasoning counted as chili powder (one packet 28 g), plain Greek yogurt counted as nonfat Greek yogurt, One 11-oz jar pickled jalapeños counted as pickled peppers. Brands and portions vary, so use it only as an approximation.