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Healthy Turkey Taco Salad Meal Prep - Fresh, Flavorful, and Ready Ahead

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) lean ground turkey (93% or 99% lean)
  • 1 tbsp olive oil (or avocado oil)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (frozen and thawed or canned and drained)
  • 1½–2 tbsp taco seasoning (store-bought or homemade)
  • 1/2 tsp kosher salt, more to taste
  • 1/4 tsp black pepper
  • 1/3 cup low-sodium chicken broth or water
  • 6 cups chopped romaine (or a mix of romaine and shredded cabbage)
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced (added fresh before eating)
  • 1/2 cup shredded cheddar or Monterey Jack (optional)
  • 1/4 cup chopped cilantro (optional)
  • Lime wedges, for serving
  • 1/2 cup plain Greek yogurt (2% or 0%)
  • 2 tbsp mayonnaise (or more yogurt)
  • 1–2 tbsp lime juice, to taste
  • 1 tbsp olive oil
  • 1 small clove garlic, grated or minced
  • 2 tbsp chopped cilantro (or sub parsley)
  • 1/4 tsp ground cumin
  • 1/4 tsp salt and pinch of pepper
  • Water to thin, as needed

Method
 

  1. Make the dressing: In a bowl, whisk Greek yogurt, mayo, lime juice, olive oil, garlic, cilantro, cumin, salt, and pepper. Add a splash of water to reach a pourable consistency. Taste and adjust lime and salt. Chill until ready to use.
  2. Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the turkey: Add ground turkey, breaking it up with a spatula. Season with salt and pepper. Cook 5–7 minutes until no longer pink.
  4. Season and simmer: Sprinkle in taco seasoning and stir to coat. Add broth or water. Simmer 2–3 minutes until saucy and well-seasoned.
  5. Add beans and corn: Stir in black beans and corn. Cook 1–2 minutes to warm through. Taste and adjust seasoning.
  6. Prep the salad base: In meal-prep containers, add a bed of chopped romaine (and shredded cabbage if using). Keep greens separate from hot turkey mixture until both are cool.
  7. Cool and assemble: Let the turkey mixture cool 10–15 minutes before portioning to prevent soggy greens. Divide turkey mix among containers in a separate compartment or on one side. Add cherry tomatoes and cheese in separate corners. Keep avocado, dressing, and lime wedges separate until serving.
  8. Serve: When ready to eat, add diced avocado, drizzle the dressing, toss, and finish with a squeeze of lime and cilantro.