Turkey Taco Salad

About

This Keto Taco Salad is the perfect accompaniment to any summer menu! Crisp, crunchy romaine lettuce is topped with taco meat made from ground turkey seasoned with dark chili powder, cumin, paprika, and ground coriander. Cherry tomatoes, diced cucumbers, and black olives stud the salad to which sour cream and salsa are added instead of dressing! The salad is also topped with chopped cilantro and a sprinkling of cotija cheese. You will love this turkey taco salad!

What kind of turkey meat should I use?

Try to use ground turkey like 85% as it has more flavor thanks to the higher fat content.

How do I store leftover salad?

To store leftover salad, keep the turkey meat separated in another container. The salad ingredients can be kept tossed together in the same container. By doing this, you can heat the turkey meat separately while keeping the salad ingredients cold.

What type of salsa should I use?

Please use your favorite Low Carb salsa similar in macros to the one we used in the recipe below.

Serving suggestions

These crunchy Keto cheese crackers would be perfect on top of this turkey taco salad!

Ingredients

10 oz romaine lettuce
½ cup tomato raw (includes cherry, grape, roma)
½ large – 8 1/4" long cucumber
8 tablespoon olives black canned small to extra large
1 ¼ lb ground turkey crumbles pan broiled 85% lean 15% fat
1 ½ tablespoon avocado oil
1 ¼ teaspoon coarse kosher salt
1 tablespoon chili powder
1 teaspoon cumin, ground
1 teaspoon paprika
½ teaspoon coriander seed ground or whole dried
4 tablespoon cilantro
4 tablespoon sour cream
8 tablespoon salsa
4 tsp, grated queso cotija

Instructions

Prepare the romaine lettuce by cutting the leaves into 1” pieces, rinsing them, and then spinning them dry.
Wash the tomatoes, cucumbers, and cilantro as well. Slice the tomatoes in half, and dice the cucumber into small dice. Drain the black olives and set them aside. Peel, seed, and slice the avocado.
Next, cook the ground turkey. Heat a large skillet over medium-high heat until hot. Add the avocado oil and swirl the pan. Add the ground turkey meat and begin to break up the meat with a spoon.
When the meat is halfway cooked, add all of the spices and the kosher salt.
Once the meat is almost all cooked, add ¼ cup of water to the skillet to allow the water to mostly evaporate. The water will help distribute the spices evenly and also moisten the meat.
To assemble the bowls, add lettuce to the bottom of one bowl.
Top the lettuce with the ground turkey, diced cucumbers, sliced tomatoes, and sliced black olives. Top each bowl evenly with sour cream and salsa. Sprinkle on the cilantro and cotija cheese.