Print

Healthy Taco Salad in a Jar Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

This Healthy Taco Salad in a Jar is a quick, flavorful, and nutritious meal perfect for meal prepping or on-the-go lunches. Featuring lean ground turkey, black beans, fresh vegetables, and a zesty homemade taco seasoning, it layers vibrant ingredients in mason jars for convenient storage and easy serving. The addition of Greek yogurt adds creaminess without extra calories, making it a wholesome twist on classic taco salad.

Ingredients

Protein & Beans

  • 1 lb 93/7 ground turkey
  • 1 (15 ounce) can of black beans, rinsed and drained

Seasoning & Sauce

  • 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

Vegetables & Fresh Ingredients

  • 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

  1. Cook Ground Turkey: In a large skillet over medium heat, cook the ground turkey until it is no longer pink, breaking the meat into small pieces with a spatula as it cooks for even browning.
  2. Add Beans and Seasoning: Stir in the rinsed black beans, taco seasoning, and 1/4 cup of water. Continue cooking, stirring occasionally, until the mixture is hot and the water has mostly evaporated, infusing the flavors together.
  3. Cool the Taco Meat: Remove the skillet from heat and allow the taco meat mixture to cool completely before assembling the salad to maintain freshness and prevent wilting of other ingredients.
  4. Prepare Avocado: Carefully cut each avocado, remove the pit, scoop out the flesh and chop into small pieces. Squeeze fresh lime juice over the avocado to keep it from browning and add a zesty brightness.
  5. Layer Ingredients in Jars: Using mason jars, evenly divide the salsa first, then spoon Greek yogurt, followed by halved cherry tomatoes, sliced cucumbers, chopped red onion, chopped pickled jalapeños, chopped avocado, cooled taco meat, and finish with chopped romaine lettuce on top.
  6. Seal and Refrigerate: Place lids tightly on each jar and store them in the refrigerator. The layering keeps the greens fresh and prevents sogginess, making it ideal for make-ahead meals.
  7. Serve the Salad: When ready to eat, shake the jar vigorously to mix all the flavors or pour the contents into a bowl for easier eating. Enjoy a fresh, crunchy, and protein-packed taco salad that's both healthy and satisfying.

Notes

  • Use 93/7 ground turkey for a lean protein option to keep the salad low fat and healthy.
  • If you prefer a spicier salad, increase the pickled jalapeños or add a dash of hot sauce.
  • Make sure the taco meat is completely cooled before assembling to avoid wilting the lettuce.
  • The salad jars can be prepared up to 2 days in advance and stored in the fridge.
  • Swap Greek yogurt for sour cream or a dairy-free alternative if preferred.
  • To keep avocados from browning even longer, add lime juice just before assembling the jars.
  • Feel free to substitute ground beef or chicken for the turkey if desired, but adjust cooking times accordingly.

Find it online: https://dishcooks.com/healthy-taco-salad-in-a-jar-recipe/