Vegan Paleo Citrus-Ginger Turkey Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Vegan Paleo Citrus-Ginger Turkey Taco Salad

A big, crunchy bowl of chopped romaine gets tossed with cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro, then finished with a bright citrus dressing built from fresh lime juice, extra-virgin olive oil, and a touch of cumin. Ginger and orange zest bring warmth and zing to the seasoning blend, while smoked paprika and chili powder add a smoky, savory depth that carries through every bite. Sliced avocado adds cool, creamy contrast, and toasted pumpkin seeds scattered over the top give the whole plate a satisfying crunch. Fresh lime wedges on the side let you brighten things up even further right before digging in. It's a vibrant, veggie-forward salad with big citrusy, herby flavor in every forkful, and it's a solid pick for a vegan spread.

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Ingredients

4 servings

For the turkey

1 lb ground turkey
Ozo Plant-Based Ground Turkey
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp avocado oil
1 tbsp fresh ginger, finely grated
1 tsp orange zest
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp fresh orange juice

For the citrus dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp extra-virgin olive oil
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
½ tsp ground cumin
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, roughly chopped
2 ripe avocados, sliced
¼ cup pumpkin seeds (pepitas), toasted (optional)

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, olive oil, honey, cumin, and salt until the honey is fully dissolved and the dressing is emulsified. Set aside.
2
Heat the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spatula, for 6–8 minutes until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer.

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