Vegetarian Paleo Crispy Bacon Turkey Taco Salad

Total time40 min

Prep time20 min

Cook time20 min

Vegetarian Paleo Crispy Bacon Turkey Taco Salad

This crunchy, colorful salad is built on crisp romaine, juicy cherry tomatoes, creamy diced avocado, and a punchy lime-cumin dressing that ties every bite together. The warm, smoky spice blend of chili powder, smoked paprika, and garlic powder brings serious flavor to the base, while a drizzle of honey-lime dressing adds a bright, tangy finish. Fresh cilantro and thin slices of red onion give the whole bowl a fresh, zesty lift that keeps things interesting from the first forkful to the last. It's a satisfying, vibrant salad that comes together quickly and works great as a light lunch or a hearty dinner side. This one is a solid pick for a vegetarian spread, easily rounding out a table full of fresh, plant-forward dishes.

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Ingredients

4 servings

For the salad

6 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 lb ground turkey
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 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
2 avocados, diced
¼ red onion, thinly sliced
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp extra-virgin olive oil
1 tsp ground cumin
½ tsp chili powder
1 tsp honey
¼ tsp salt

Instructions

1
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.
2
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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