Turkey Taco Salad

Healthy and light, yet satisfying, this salad brings together all the delicious smokey Mexican flavors you love.


  • 1.25 pounds extra lean ground turkey
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/8 tsp black pepper
  • 12 cups Romaine lettuce, chopped
  • 1 (15oz) can no added salt black beans, rinsed and drained
  • 1/4 cup cheddar cheese, shredded
  • 3/4 cup Fresh Salsa
  • 6 tablespoons guacamole
  • 36 organic corn tortilla chips

Makes 6


  1. In a large skillet over medium high heat, brown turkey meat, breaking it up as it cooks. Cook for 7-10 minutes or until brown and no longer pink.
  2. Add salt, garlic powder, cumin, chili powder and black pepper to the turkey mixture and cook for 1 minute more to toast spices. Remove meat from the heat.
  3. Assemble salads with 2 cups lettuce on each plate. Top with 1/2 cup seasoned turkey, approx 1/3 cup black beans, 2 tablespoons fresh salsa and 1 tablespoon guacamole.
  4. Serve with 6 corn tortilla chips per plate to break up over the top of the salad or for scooping.

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Nutrition facts

Per serving

  • calories: 343
  • calories from fat: 84
  • cholesterol: 64mg
  • dietary fiber: 9.2g
  • potassium: 529mg
  • protein: 33.7g
  • saturated fat: 1.9g
  • sodium: 474mg
  • sugars: 4.9g
  • total carbohydrates: 32.6g
  • total fat: 9.3g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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