Ever since I was little my mom always made taco salads. It was a summer staple in our house and super simple to throw together. Taco salads can be loaded with the wrong all the wrong ingredient but since it contains the word “salad” we assume it’s healthy for us. Most taco salads at restaurants have over 1500 calories. I decided to give the classic taco salad a makeover. I swapped ground beef for ground turkey, added tons of organic girl romaine lettuce, chopped up fresh tomatoes straight from my parent’s garden, half an avo, and pinto beans. My trick with ground turkey is to add two Vital Farm eggs while I am cooking the turkey. This adds more flavor to the turkey. For dressings, it’s a taco salad, so obviously you gotta add in some salsa! I usually always make homemade salsa, (I will add the recipe on here soon) but if you are in a hurry there are tons of organic salsas. Just make sure to always read the ingredients and check for MINIMAL whole ingredients.
Ingredients
Taco Salad
- Lean ground turkey meat
- Half an avocado
- 1 cup of kidney beans
- iloveorganicgirl romaine
- 1 Vital Farms egg
- 1 cup of diced tomatoes
- 1 tbsp of Bragg nutritional yeast
- salsa
Dressing
- Fresh lemon
- Red wine vinaigrette
- Himalayan sea salt
- Black pepper
Directions
- Spray large skillet with avocado oil and keep on medium high
- Add in ground turkey meat and nutritional yeast
- Once turkey meat is cooked ¼ way through, add in 1-2 eggs
- Chop up romaine lettuce and add in kidney beans, tomatoes, and onions
- Throw in the turkey meat and add dressing