So I shared my super easy, simple turkey taco meat recipe (here)… which I LOVE to make a huge batch of, and then use mindlessly in meals all week long when I’m in a pinch! Which is always. I live in a pinch. But nobody will complain about tacos over here, and when I don’t want mine in tortillas, it’s ALWAYS this fresh and healthy taco salad for me.
Mexican Food- A Love Story
I just got back from an amazing vacation to Mexico with Ross. We were celebrating our 18th Anniversary! And sort of my 40th. And maybe Mother’s Day! May is a big month for me. Or for Ross, depending on how you look at it. Poor guy, haha.
Anyway, of course vacation plus Mexico meant AMAZING FOOD. So even though it never goes far from my mind, Mexican food is ESPECIALLY fresh and close to my heart this week! I can never get enough of the fresh flavors.
Now that I’m back home, I might rein things in a bit, and get my macros back on track. It only seems natural since I don’t have anyone to deliver me poolside chips and guac anyway. But that doesn’t mean I’ll skimp on the flavors I love. Taco Salad is always a win for me. And the perfect way to use up any rogue veggies the kids didn’t use while I was gone. Ahem *radishes.
The Easiest Taco Salad You’ll Make
While you can throw just about anything into a taco salad and it will taste delicious, I have a few things I love to use in mine. In my opinion, every good taco salad has to have some crunchy veggies, some protein, some spice, and some creaminess. And even just a little cheese!
To make my fresh and healthy taco salad, you’ll need a good knife, your cutting board, and a huge bowl. Start by chopping up a few cups of butter lettuce and throwing it in your huge bowl. To this, add ¼ of a diced cucumber and 3 radishes that have been sliced thinly. Next, throw in some pickled onions (find my easy recipe for them here) .
For creaminess I use ½ of a small avocado and 1 tablespoon of crumbled goat cheese. I also love to throw in a little hummus, some Trader Joe’s Romesco sauce, and some good quality balsamic vinegar. These all combine to make the best, creamy “dressing” on this fresh and healthy taco salad! But no need to whisk any official dressing first! I just throw it all right on top of my bowl.
Side note– I’m slightly OBSESSED with specialty peach and lemon infused white balsamic vinegars. I use them on almost every salad I eat. They are AMAZING. I get mine locally at Baker and Olive, but you can find the same product with a slightly different label on Amazon here.
Last but not least, get some of my simple turkey taco meat (recipe here) and a handful of chopped cilantro. Combine all of these ingredients together in the huge bowl and toss until everything is distributed evenly and smells amazing. I love to top my salad with a few fresh cracks of black pepper and a healthy pinch of kosher salt. These seasonings are so important to finish off the recipe and bring the flavors together.
Time To Enjoy Your Fresh & Healthy Taco Salad
You’ll want to toss your salad in a huge bowl. Like one you thought was meant for the family. It’s now officially meant for just you– let’s just make salad-time a lot easier and get used to that. But, after it’s all beautifully combined, transfer your fresh and healthy taco salad into a SLIGHTLY smaller bowl. It makes you feel less absurd and somehow tastes better when it’s heaping. Just trust me.
The macros on this taco salad are perfect for those days when you need something a little lighter but refuse to go hungry. (Me- ALWAYS.) Tasty, high-volume food at it’s best.
There’s no reason to sacrifice flavor when you’re eating light, even if you’re tracking macros! It’s all the little things, the chop, the sauces, the salt and pepper, and well-seasoned meat…. it all MATTERS, and turns a bowl of veggies and protein into a long and fabulous dinner experience.
Remember to find me on Instagram @lillieeatsandtells and be sure to tag me when you make this recipe!
Fresh and Healthy Taco Salad
- 2-3 cups butter lettuce chopped (140 g)
- ¼ cucumber diced (120 g)
- 3 radishes sliced thin (30 g)
- ¼ cup pickled onion 45 g
- ½ a small avocado 50 g
- 1 Tbsp crumbled goat cheese 15 g (feta, or cotija would also be good if you don’t like goat)
- 3.5 oz seasoned cooked ground turkey (100 g)(try my simple Turkey taco meat here)
- Handful of cilantro chopped (10 g)
- 1 Tbsp hummus 15 g (Try and find one for around 3 fat per serving)
- 1 Tbsp Trader Joe’s Romesco sauce 15 g (if you don’t have it, just add more hummus!)
- 1 Tbsp good quality balsamic vinegar these specialty peach and lemon infused white balsamic vinegars are AMAZING. I use them on almost every salad I eat.
- Kosher salt and fresh cracked pepper
- Pile chopped butter lettuce in a huge bowl. Top with the rest of the ingredients and toss! Transfer to a large bowl (rather than an extra large bowl ha) and enjoy with a few fresh cracks of pepper and a pinch of salt.