Turkey Kale Taco Salad
I don’t know about you, but for some reason tacos taste better on Tuesdays, ok just kidding…tacos are good any time, any day. Did you know Taco Tuesday was started back in 1982 by a Taco John’s promotion? Well…now you know. This is a recipe I whipped up this week (if you want to call taco salad a recipe). It’s another one of those go-to week night meals that can be adapted to fit the likes of your eaters!
Erik and I tend to stick to the basics with taco salad. Lettuce, tomatoes, meat, cheese, scallions and some dressing. Pretty simple, but this time I spiced it up a bit! The only real reason I added kale into this is because I had it on hand from a different recipe, but it worked great! I also added some new twists to the dressing using Greek yogurt, taco sauce, sriracha, and western dressing. Serve this up with our favorite tortilla chips for dipping! I found these green chili flavor ones at Target randomly and they were delicious with this salad! My favorite are the sweet and spicy Doritos, so good with taco salad!
Turkey Kale Taco Salad
- 1 lb lean ground turkey
- 1 package reduced sodium taco seasoning
- 2 cups kale (see below notes) stems removed and chopped
- 1-2 hearts romaine chopped
- 2 roma tomatoes chopped
- 1/2 cup shredded cheddar or mexican blend
- 2 scallions chopped
- 1 avocado sliced
- tortilla chips
- 1/4 cup French dressing fat free
- 2 tbsp Greek yogurt fat free
- 2 tbsp sriracha
- 2 tbsp taco sauce
Brown ground turkey until cooked. Add taco seasoning and cook as directed on seasoning packet. Remove from heat to cool, about 10 minutes. Chop kale and romaine into a large bowl. Add chopped tomatoes, cheese, scallions, and cooled turkey.
Combine in a small bowl the French dressing, Greek yogurt, and sriracha until smooth.
Toss dressing with salad ingredients, and divide into serving bowls. Top with sliced avocado and serve with your favorite tortilla chips!
I like to massage the kale with my hand with a tiny drop of olive oil, it really helps to soften the kale and takes the rough and tough out of it for a more pleasant eating experience! Do this for about a minute.
Note the recipe uses 1 pound of turkey, but I use about 1/4 lb. per serving, and use the leftovers for lunch the next day, unless of course you are cooking for more than 2!
Dressing can easily be modified. If you like it sweeter use more French dressing, if you like it spicier add more sriracha. Additional toppings can be added based on preference such as olives, bell peppers, or red onion. Scoop up with your favorite tortilla chips.