15-Minute Paleo Taco Salad
Ingredients for the Salad
- 1 lb. ground turkey
- Several tablespoons homemade taco seasoning (see recipe)
- 3 hearts of romaine lettuce
- 1 large cucumber
- 2 ripe avocados
- 2–3 tomatoes
- 1 large red bell pepper
- 4 scallions (green onions)
Ingredients for the Taco Seasoning
- 4 tablespoons chili powder
- 3 tablespoons plus 1 teaspoon paprika
- 3 tablespoons ground cumin
- 1 tablespoon plus 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
To assemble taco seasoning: Combine all spices in an airtight container and shake well to mix.
To assemble salad: Set a pan over medium high heat and cook ground turkey until it is no longer pink, stirring frequently. While you’re cooking the turkey, chop romaine lettuce/hearts and divide among four large salad plates. Stir turkey to make sure it is cooking evenly. Chop cucumber, avocado, tomatoes, bell pepper, and scallions and add evenly to each plate of lettuce.
When turkey is no longer pink, add several tablespoons (3–4) of the homemade taco seasoning and stir to fully incorporate. If the meat is somewhat dry, splash a little water into the pan to loosen everything up and help the seasoning coat the meat. When the meat is fully cooked and seasoned, top each salad with approximately ¼ the total amount.
Any extra cooked and seasoned meat can be refrigerated in an airtight container for up to a week.