Healthy Taco Salad in a Jar

This Healthy Taco Salad is made with perfectly seasoned ground turkey, black beans, veggies, and all of your favorite taco toppings. This delicious salad is easy enough to make for dinner on taco Tuesday or to meal prep into a mason jar salad for lunches all week. You can even serve it at your next taco bar party.

5 from 7 votes

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Course: dinner, dinner recipe, Lunch, lunch recipe

Cuisine: American, Mexican

Keyword: healthy taco salad, healthy taco salad recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 368kcal

Author: Tammy Overhoff

Equipment

Large skillet
ground beef chopper
32 ounce mason jars and lids

Ingredients

1 lb 93/7 ground turkey
1 15 ounce can of black beans rinsed and drained
2-3 tablespoons homemade taco seasoning or 1 (1.3 ounce) organic store-bought seasoning packet.
1 1/4 cups salsa
5 tablespoons plain Greek yogurt
1 quart cherry tomatoes halved
5 mini cucumbers sliced
1 small to medium red onion chopped
2 avocados chopped
juice from one lime
11 ounce jar of pickled jalapeños drained and chopped
5 cups chopped romaine lettuce

Instructions

In a large skillet, cook the ground turkey until it's no longer pink. Break up the meat into small pieces as it cooks.
Add the black beans, taco seasoning, and ¼ cup of water. Stir together and continue to cook until the taco mixture is hot and the water boils down.
Remove from heat and let the taco meat cool.
After the taco meat cools down, you can put the rest of the salad together.
Carefully cut the avocado and remove the pit. Then remove the flesh from the skin and chop it into small pieces. Squirt the lime juice over the avocado to help to prevent browning.
Divide the ingredients among mason jars starting with salsa, then adding greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocados, taco meat, then lettuce.
After layering everything, place the lid on, close tightly, and stick them in the fridge.
When ready to eat your taco salad, shake it real good and pour it into a bowl.

Notes

Storage tips

You can make these healthy taco salads in a jar up to 5 days ahead of time.

If you're planning on eating these salads for dinner, then you can make the taco meat ahead of time and store it in an airtight container and refrigerator for up to 5 days. Reheat the taco meat in the microwave for 1-2 minutes until hot, or you can also eat the meat cold.

You can also freeze taco meat dinners later on. After the taco meat cools, place in airtight containers or portioned out silicone trays (like Souper cubes) and freeze, reheat in the microwave or a skillet.

Nutrition