Crispy bacon and warmly spiced ground turkey pile onto crunchy romaine for a taco salad that eats like the real thing, minus any actual tortillas or shells in sight. Juicy cherry tomatoes, creamy diced avocado, thin ribbons of red onion, and fresh cilantro round out every bite with color and crunch, while a bright lime and olive oil dressing gets a touch of honey and warm cumin to tie it all together. The turkey gets its smoky depth from chili powder, smoked paprika, garlic, and onion powder, so you still get all that bold, taco-night flavor in every forkful. It comes together fast in one skillet, then tosses together in minutes for a hearty, satisfying dinner-salad situation. This one's a genuinely solid pick if you're watching your sodium, since the flavor here leans on citrus, spice, and smoke rather than a heavy hand with the shaker.
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Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deep golden and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces. Pour off all but about 1 tbsp of the bacon fat from the skillet.
Return the skillet to medium-high heat and add the avocado oil. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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