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serving bowl filled with a healthy taco salad

Healthy Taco Salad

This easy Mexican recipe is made healthier with ground turkey and an avocado lime dressing. Includes options for low carb and keto taco salad.

Course Main Course, Salad
Cuisine Mexican
Keyword easy mexican dinner recipe, healthy dinner recipe, healthy mexican dish, healthy taco salad, low carb dinner
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 23 minutes
Servings 4 servings
Calories 282 kcal
Author Kelly


For the Homemade Taco Seasoning (or use your favorite store brand):

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon paprika

For the Meat:

For the Salad Bowls:

  • 2 cups roughly chopped green leaf lettuce or Romaine
  • 2 cups butter lettuce leaves
  • 1 cup cooked fresh corn kernels or frozen and drained (leave out for low-carb/keto)
  • 1/2 cup cooked black beans (rinsed and drained if using canned) - leave out for low-carb/keto
  • 1/2 cup shredded green and purple cabbage
  • 1/2 cup grape tomatoes
  • 1 large avocado pitted and sliced
  • Lime wedges

For low carb:

  • black olives sliced
  • yellow bell pepper diced

Optional Toppings:

  • shredded cheese
  • pico de gallo
  • salsa
  • tortilla strips

For the Dressing:

  • 1 large avocado pitted
  • 2 Tablespoons fresh cilantro
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons orange juice
  • 2 Tablespoons olive oil
  • 1/4 teaspoon sea salt


  1. In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
  2. In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.

To Make the Dressing:

  1. While the meat is cooking, add the avocado, cilantro, lime, orange juice, olive oil, and salt to a food processor. Process until smooth.

Assemble Bowls:

  1. Add lettuce to a large bowl. Top with cooked turkey, cherry tomatoes, corn, black beans and shredded cabbage. Add the dressing and toss to combine. Serve immediately avocado, lime and additional taco toppings as desired.
Nutrition Facts
Healthy Taco Salad
Amount Per Serving (1 serving (about 1/4 recipe))
Calories 282 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 62mg21%
Sodium 874mg36%
Potassium 733mg21%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 4g4%
Protein 31g62%
Vitamin A 2375IU48%
Vitamin C 15.8mg19%
Calcium 33mg3%
Iron 2.6mg14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.