SPE Certified

Menu

SPE BLOG

Recipes

Cinco de Mayo Taco Salad Recipe

Cinco de Mayo Taco Salad Recipe

A delicious, healthy taco salad recipe made with avocado, turkey and pico de gallo. 

This is one of my all-time favorite salad recipes, perfect for National Taco Day or Cinqo de Mayo!

Makes 4 servings


Pico de gallo:

4 plum tomatoes, chopped
½ small onion, chopped
1 jalapeño pepper, seeded and chopped
1 avocado, chopped
¼ cup cilantro, chopped
3 tbsp lime juice
1 tsp salt
½ tsp sugar

Turkey:

½ piece of stale bread
2 tbsp milk
2 tsp olive oil
2 cloves garlic, minced
½ small onion, minced
1 lb lean ground turkey (can be substituted for beef or chicken)
2 tsp ground cumin
¼ tsp chili powder
¼ tsp red pepper flakes
1 tsp smoked paprika
1 tsp salt

Salad:

8 cups romaine lettuce (1 large head), chopped
2 cups black beans, cooked
½ cup non-fat Greek yogurt
½ cup reduced-fat shredded cheese

Directions


To prepare the pico de gallo:

Combine tomatoes, onion, jalapeño, avocado, cilantro, lime juice, salt and sugar in a medium bowl and set aside.

To prepare the turkey:

Soak the bread in milk and set aside. In a large skillet over medium-high heat, add the olive oil.

Cook the garlic and onion in the skillet for 1 to 2 minutes, stirring frequently.

Add the ground turkey and brown, being careful not to break up the turkey too much. Add the cumin, chili powder, red pepper flakes, smoked paprika and salt and mix well.

Squeeze the milk from the bread into the turkey and stir. The milk will keep leaner ground meats from drying out. Discard the bread.

To serve:

Arrange 2 cups of lettuce in a bowl and top with ¼ of the turkey, ½ cup black beans, ¼ of the pico de gallo and 2 tablespoons each of the yogurt and cheese.

Nutritional information per serving:


Calories: 473
Protein:  40g
Carbohydrates: 37g
Fat: 20g
Saturated Fat: 5g
Sodium: 1415mg

healthy appetizers, healthy salad, cinqo de mayo


Latest Posts Subscribe to the SPE RSS feed

Recipes

Recipes

Recipe: Cauliflower Tabouleh

March 27, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

If you're watching your carbs, Kristy's Cauliflower Tabouleh is a great away to enjoy this grain-free version of this Mediterranean side dish.


Recipes

Recipes

Recipe: Tuna Salad with Chickpea “Mayo”

February 8, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

Chickpea liquid, or aquafaba, is popping up in more and more recipes. In her tuna salad, Kristy uses chickpeas and the aquafaba to make a chickpea "mayo" for a lighter take on this lunch staple.


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.