Turkey Taco Salad

Turkey Taco Salad

All the bold flavors of taco night piled on a bed of crisp romaine — with a creamy, dairy-free cashew ranch dressing that will make you want to put it on everything. You can make this dish vegan by swapping the ground turkey with a vegan ground beef alternative (my personal favorite is the Abbot’s Plant Based Ground “Beef”

Ingredients

Salad

  • 1 lb. ground turkey
  • 1 packet (1.3 oz.)taco seasoning
  • 4 cups chopped romaine
  • 1 can (15 oz.) black beans drained & rinsed
  • 1 cup halved grape tomatoes
  • 1 cup corn

Cashew ranch dressing

  • 1 cup raw cashews soaked 30 min
  • 1 cup water
  • ½ cup fresh cilantro
  • 2 Tbsp. lime juice
  • 2 Tbsp.apple cider vinegar
  • 1 tsp.onion powder
  • ½ tsp.garlic powder
  • ½ tsp.salt
  • 1 tsp.dried parsley
  • 1 tsp.dried chives
  • 1 tsp.dried dill

Toppings

  • 1 medium avocado, sliced
  • ⅓ cup chopped cilantro
  • Vegan cheddar shreds

Instructions

Cashew ranch dressing

  1. Cover cashews in hot water and soak for 30 minutes, then drain.
  2. Add soaked cashews, fresh water, cilantro, lime juice, apple cider vinegar, onion powder, garlic powder, salt, parsley, chives, and dill to a high-speed blender. Blend until completely smooth and creamy, about 60 seconds. Taste and adjust seasoning. Refrigerate until ready to serve.

Turkey or Abbot’s Plant based “Beef”

  1. Heat a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a wooden spoon, for 7–9 minutes until cooked through and no pink remains.
  2. Drain any excess fat, then sprinkle in the taco seasoning and stir to coat. Cook for 1 more minute. Remove from heat and set aside.

Assemble

  1. Divide romaine between bowls. Top with seasoned turkey, black beans, grape tomatoes, and corn.
  2. Add sliced avocado and a generous drizzle of cashew ranch dressing. Finish with chopped cilantro and vegan cheddar shreds. Serve immediately.

Make-ahead tip

The cashew ranch dressing keeps in the fridge for up to 5 days and gets even better as the herbs infuse. Cook the turkey ahead and reheat when ready — just assemble the salad fresh so the romaine stays crisp.

Topping ideas to customize

Make it your own with any of these crowd-pleasing additions:

  • Pickled red onion
  • Jalapeño slices
  • Lime wedges
  • Tortilla chips
  • Salsa or pico
  • Sour cream

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