Pool Party Chilled and Full of Flavor! Turkey Taco Salad for a Crowd

Pool Party Chilled and Full of Flavor! Turkey Taco Salad for a Crowd


Just phenomenal flavor here! Updated taco salad, dramatically more flavorful and healthy than usual! Instead of using the taco seasoning mix from the store, keep these seasonings on hand for an explosion of real and natural flavor. It really makes a difference. And, I’ll show you how finishing with lime juice and vinegar, will move it to the top of your list of new favorites. The quantities are made for a crowd because it’s so easy to make ahead, and everyone raves about it. It makes it really convenient for backyard entertaining at your next pool party. You can even freeze the meat mixture and thaw overnight for super easy future meals, when you don’t need as much. Be sure to give this one a try!


Turkey Taco Salad

Serves: 10-12 as a main dish, or 24 as a side dish


1 T       Extra Virgin Olive Oil Plus extra

2          Whole Shallots, diced

3 lbs.    Ground turkey

12 C     Romaine lettuce, roughly chopped into bite sized pieces (3 trimmed heads, 2 pkgs.)

3 C       Baby Tomatoes, sliced in half

½ C      Fresh Cilantro, coarsely chopped, plus extra to garnish

2 ½ T   Freshly squeezed lime juice

1 ½ C   Cheddar Cheese, grated, to garnish

3          Avocados, pitted, peeled, and chopped into 3/4” pieces


Seasoning Ingredients:

1 T       Chili Powder

2 t        Cumin Seeds

2 t        Kosher Sea Salt

1 t        Freshly Ground Black Pepper

1 t        Garlic Powder

1 t        Smoked Paprika

½ t       Onion Powder

½ t       Dried Oregano


Dressing Ingredients:

2 T       Apple Cider Vinegar

2 T       Olive oil




In a large skillet over medium heat, warm olive oil. When hot, cook shallots until soft, about 5 minutes. Add turkey, stirring occasionally and cook until turkey is no longer pink. Drain, then add in seasonings, combining them well. Check seasonings to taste. Set aside to cool to room temperature. If making ahead, cover tightly when at room temperature, and refrigerate until needed.

Meanwhile, cut lettuce, tomatoes, cover tightly in a bowl, and refrigerate until needed.

When ready to serve. Add lime juice and cilantro to meat, stirring well.

Drizzle dressing ingredients over lettuce mixture and toss. Mixture will be only lightly wet. Add meat mixture to lettuce. Toss if desired. Garnish with cheese, avocado, and extra cilantro. Serve in an extra-large bowl or, plate and garnish individually.


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