Taco Salad

Taco Salad

homemade taco salad

yields 4 servings

  • 1 lb. ground turkey meat with 2 tbsp. taco seasoning (try my homemade taco seasoning mix)
  • 1 cup black beans, rinsed and drained
  • 1 cup basmati rice, cooked
  • 2 cups cherry tomatoes, halved
  • 2 cups zucchini, chopped
  • 2 tbsp. salsa, fresh
  • 2 cups shredded lettuce
  • 1 avocado, sliced (optional)

Chia Seed Balsamic Vinaigrette Dressing

  • 2 tbsp. chia seeds
  • ¼ cup balsamic vinegar
  • 1 tsp. whole grain Dijon mustard
  • 1 tbsp. minced garlic

Combine all dressing ingredients and store in air tight container in the fridge for up to 5 days. (NOTE: this dressing gets thick once it sits in the fridge, just take a spoon or a whisk and stir for a few seconds to loosen it up)

Brown turkey meat with taco seasoning in a skillet over medium-high heat. Assemble salad by tossing all ingredients in a salad bowl with the dressing. If you are on the go or bringing the salad to work, you can make a “salad in a jar”. Start by layering the dressing in the bottom of a 24 oz. mason jar, then add veggies, rice, beans, meat, salsa, and top with lettuce. When you are ready to eat just shake and enjoy!