Scale

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

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.

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.