Low Carb Turkey Taco Salad Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Salads
4.9/5
(1795 reviews)
Low Carb Turkey Taco Salad
Zylo Recipes

Description

Imagine a taco, deconstructed and transformed into a vibrant, satisfying salad. This dish begins with a foundation of crisp romaine lettuce, providing a cool and refreshing base for the layers of flavor to come. Atop this bed of greens, we build a symphony of textures and tastes that capture the essence of a classic taco.

The heart of this salad is the seasoned ground turkey, cooked to perfection with a blend of aromatic spices. Dark chili powder lends a deep, smoky note, while cumin adds warmth and earthiness. Paprika contributes a subtle sweetness and vibrant color, and ground coriander introduces a hint of citrusy brightness.

Together, these spices create a rich and savory profile that perfectly complements the turkey. The quality of the ground turkey is key; a blend with a slightly higher fat content helps to keep the meat moist and flavorful as it cooks. To bring brightness and freshness to the salad, we add juicy cherry tomatoes, each burst offering a tangy sweetness.

Diced cucumbers provide a cool, crisp contrast, while savory black olives contribute a salty, briny counterpoint. These elements not only enhance the flavor but also add a delightful variety of textures to the salad. Instead of a traditional salad dressing, this taco salad features a dollop of creamy sour cream, providing a cool and tangy counterpoint to the spiced turkey.

A generous spoonful of your favorite salsa adds a zesty kick and ties all the flavors together, creating a harmonious blend that excites the palate. Finally, the salad is crowned with freshly chopped cilantro, its bright, herbaceous notes adding a refreshing finish. A sprinkle of salty cotija cheese provides the perfect final touch, its crumbly texture and savory flavor completing the experience.

Every bite offers a delightful combination of textures and tastes, from the crisp lettuce to the savory turkey, the juicy tomatoes to the creamy sour cream, and the fresh cilantro to the salty cheese. This salad is a celebration of flavors and textures that will leave you feeling satisfied and energized. For optimal enjoyment, store the cooked turkey separately to preserve its warmth, and keep the remaining salad ingredients together to maintain their crispness and freshness.

Enjoy this vibrant and flavorful salad as a light yet satisfying meal.

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 bowl serving
C
Calories
450 Kcal

C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
40 g

C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g

Cholestrol 100 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Romaine lettuce
    Romaine lettuce
    10 oz
    2.
    Tomato raw (includes cherry, grape, roma)
    Tomato raw (includes cherry, grape, roma)
    0.5 cup
    3.
    Cucumber
    Cucumber
    0.5 large - 8 1/4" long
    4.
    Olives Black Canned Small To Extra Large
    Olives Black Canned Small To Extra Large
    8 tbsp
    5.
    Ground Turkey Crumbles Pan Broiled 85% Lean 15% Fat
    Ground Turkey Crumbles Pan Broiled 85% Lean 15% Fat
    1.25 lb
    6.
    Avocado oil
    Avocado oil
    1.5 tbsp
    7.
    Coarse Kosher Salt
    Coarse Kosher Salt
    1.25 tsp
    8.
    Chili powder
    Chili powder
    1 tbsp
    9.
    Cumin, ground
    Cumin, ground
    1 tsp
    10.
    Paprika
    Paprika
    1 tsp
    11.
    Coriander Seed Ground Or Whole Dried
    Coriander Seed Ground Or Whole Dried
    0.5 tsp
    12.
    Cilantro
    Cilantro
    4 tbsp
    13.
    Sour cream
    Sour cream
    4 tbsp
    14.
    Salsa
    Salsa
    8 tbsp
    15.
    Queso Cotija
    Queso Cotija
    4 tsp, grated

Instructions

    1.
    Cut the romaine lettuce leaves into approximately 1-inch pieces. Thoroughly rinse the cut lettuce to remove any dirt or debris. Use a salad spinner to dry the lettuce completely, ensuring it remains crisp and doesn't make the salad soggy.
    2.
    Wash the cherry tomatoes, cucumbers, and cilantro under cold water. Halve the cherry tomatoes. Dice the cucumbers into small, uniform pieces. Drain the black olives to remove any excess liquid. If using avocado, peel, remove the seed, and slice it thinly.
    3.
    Heat a large skillet over medium-high heat until it's hot. Add the avocado oil to the skillet, swirling to coat the bottom evenly. Add the ground turkey to the hot skillet and begin to break it up into smaller pieces using a spoon or spatula.
    4.
    When the ground turkey is about halfway cooked, add the dark chili powder, cumin, paprika, ground coriander, and kosher salt to the skillet. Stir well to ensure the spices are evenly distributed throughout the meat.
    5.
    Once the turkey is almost fully cooked, add 1/4 cup of water to the skillet. Allow the water to mostly evaporate while stirring occasionally. This helps the spices coat the meat evenly and adds a touch of moisture to the turkey.
    6.
    In each serving bowl, place a generous bed of the prepared romaine lettuce at the bottom. This will serve as the base for your taco salad.
    7.
    Top the lettuce in each bowl with the cooked ground turkey, diced cucumbers, sliced tomatoes, and black olives. Evenly distribute the sour cream and salsa over each bowl. Sprinkle chopped cilantro and cotija cheese on top to finish. Serve immediately and enjoy your delicious Keto Taco Salad!