Vegan Paleo Turkey Taco Salad with Avocado-Lime Dressing

Total time35 min

Prep time20 min

Cook time15 min

Vegan Paleo Turkey Taco Salad with Avocado-Lime Dressing

This vibrant taco salad layers crisp romaine, juicy cherry tomatoes, crunchy cucumber, sliced red onion, and sweet bell pepper into one big, colorful bowl. The real star is the dressing: ripe avocado, fresh lime juice, cilantro, and a kick of jalapeño blend into a creamy, pourable sauce that coats every bite with brightness and heat. A warm blend of chili powder, cumin, smoked paprika, and a touch of cayenne brings smoky depth to the whole dish, so nothing here tastes like an afterthought salad. Fresh lime wedges and cilantro sprigs on the side let you brighten things up even more right at the table. It's a satisfying, veggie-forward bowl with plenty of texture and bold flavor in every forkful, and it's a great option to keep on hand for a vegan-friendly weeknight dinner.

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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 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp salt
2 tbsp water

For the dressing

2 ripe avocados, pitted and peeled
3 tbsp fresh lime juice (from about 2 limes)
¼ cup fresh cilantro leaves
1 small jalapeño, seeded and roughly chopped
1 clove garlic, roughly chopped
3 tbsp water
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 red onion, thinly sliced
1 red bell pepper, thinly sliced

For serving

lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, and 1/2 tsp salt in a small bowl and set aside.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer.

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