Vegan Paleo Turkey Taco Salad
Total time30 min
Prep time15 min
Cook time15 min
4.7(10)
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Learn more →Ingredients
4 servings
For the turkey
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 tbsp avocado oil
- ½ cup red onion, finely diced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ cup water
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp avocado oil
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 2 avocados, diced
- ½ cup red onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 jalapeño, thinly sliced (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, 3 tbsp avocado oil, honey, and 1/4 tsp salt until combined. Set the dressing aside.
- 2
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the finely diced red onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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