This Healthy Taco Salad is made with perfectly seasoned ground turkey, black beans, veggies, and all of your favorite taco toppings. This delicious salad is easy enough to make for dinner on taco Tuesday or to meal prep into a mason jar salad for lunches all week. You can even serve it at your next taco bar party.

Equipment

Large skillet
Ground beef chopper
32-ounce mason jars and lids

Ingredients

1 lb 93/7 ground turkey
1 15-ounce can of black beans, rinsed and drained
2-3 tablespoons homemade taco seasoning or 1 (1.3 ounce) organic store-bought seasoning packet
1 1/4 cups salsa
5 tablespoons plain Greek yogurt
1 quart cherry tomatoes, halved
5 mini cucumbers, sliced
1 small to medium red onion, chopped
2 avocados, chopped
Juice from one lime
11-ounce jar of pickled jalapeños, drained and chopped
5 cups chopped romaine lettuce

Instructions

Cook the Ground Turkey:

In a large skillet, cook the ground turkey until it’s no longer pink. Break up the meat into small pieces as it cooks.

Season the Taco Meat:

Add the black beans, taco seasoning, and ¼ cup of water to the skillet. Stir together and continue to cook until the taco mixture is hot and the water boils down.
Remove from heat and let the taco meat cool.

Prepare the Salad Ingredients:

After the taco meat cools down, proceed to prepare the other salad ingredients.
Carefully cut the avocado and remove the pit. Then remove the flesh from the skin and chop it into small pieces. Squirt the lime juice over the avocado to help prevent browning.

Assemble the Mason Jar Salads:

Divide the ingredients among mason jars starting with salsa, then adding Greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocados, taco meat, and finally lettuce.
After layering everything, place the lid on, close tightly, and store the jars in the fridge.

Serve:

When ready to eat your taco salad, shake the jar well and pour the contents into a bowl.

Notes

Storage Tips:

You can make these healthy taco salads in a jar up to 5 days ahead of time.
If you’re planning on eating these salads for dinner, you can make the taco meat ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Reheat the taco meat in the microwave for 1-2 minutes until hot, or you can also eat the meat cold.
You can also freeze taco meat dinners for later. After the taco meat cools, place it in airtight containers or portioned out silicone trays (like Souper cubes) and freeze. Reheat in the microwave or a skillet.

FAQs

Is this salad vegetarian-friendly?

Yes, you can make this salad vegetarian by omitting the ground turkey and using textured vegetable protein (TVP) or extra beans for protein.

What is the best way to reheat the taco meat?

The taco meat can be reheated in the microwave for 1-2 minutes or in a skillet over medium heat until warmed through.

How far in advance can I prepare these salads?

These salads can be prepared up to 5 days in advance. However, it’s best to assemble the jars just before storing to maintain the freshness of the ingredients.

Can I add other vegetables to this salad?

Definitely! Feel free to add bell peppers, carrots, or any other vegetables you like to enhance the flavor and nutrition.

How do I make homemade taco seasoning?

A simple homemade taco seasoning can be made by mixing together chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper. Adjust the quantities based on your taste preferences.

Variations

Vegan Option: Replace ground turkey with Beyond Meat or Impossible Meat and use vegan Greek yogurt alternatives.
Gluten-Free Option: Ensure that all ingredients, including the taco seasoning, are gluten-free.
Low-Carb Option: Omit the beans and use a low-carb salsa and Greek yogurt.

Serving Suggestions

Serve with tortilla chips on the side for added crunch.
Drizzle with sour cream or a dollop of guacamole for extra creaminess.
Add a sprinkle of crushed tortilla chips for texture.

Tips for Assembly

Layering Order: Start with wetter ingredients like salsa and Greek yogurt at the bottom to prevent the lower layers from getting soggy.
Tight Sealing: Make sure the jars are sealed tightly to prevent the layers from mixing during storage.
Shaking Before Serving: Give the jar a good shake before pouring into a bowl to mix all the ingredients together.

Storage and Reheating

Refrigeration: Store the assembled jars in the refrigerator for up to 5 days.
Reheating Taco Meat: If you prefer warm taco meat, reheat it separately before layering it into the jars.

Ingredient Substitutions

Black Beans: Can be replaced with pinto beans or kidney beans.
Cherry Tomatoes: Use regular tomatoes if cherry tomatoes are not available.
Cucumbers: Substitute with zucchini or bell peppers.
Red Onion: Green onions or shallots can be used instead.
Jalapeños: Adjust the heat level by using milder peppers or omitting them altogether.

Nutritional Information

This taco salad is packed with protein from the ground turkey and Greek yogurt, along with fiber from the beans and vegetables. The avocado adds healthy fats, and the salsa provides a burst of flavor with minimal calories.

Conclusion

This Healthy Taco Salad in a Jar is not only delicious but also convenient for meal prep. With its vibrant colors and delicious flavors, it’s sure to become a favorite in your meal rotation. Whether you’re looking for a quick dinner or a nutritious lunch on the go, this salad has got you covered.