Taco Salad by Dana

If you're craving something fresh and flavorful, this recipe is perfect for a quick meal or a casual get-together. It combines crunchy veggies, seasoned beef, and zesty dressing for a satisfying and colorful dish everyone will love.

Chef's Cooking Tips

Use fresh lettuce for the best crunch.
Warm the taco meat just before serving to keep it flavorful.
Add avocado or sour cream for extra creaminess.

Ingredients 0/9

½ cup dry lentils 1 cup water ½ pound ground turkey 1 (1.25 ounce) package taco seasoning mix 1 head iceberg lettuce, chopped 1 avocado - peeled, pitted and diced 1 tomato, diced 1 (15 ounce) can pitted black olives, chopped 1 (15 ounce) can kidney beans, drained and rinsed

Why This Recipe Is So Good

This salad is a perfect mix of crunchy, fresh, and savory flavors. It’s easy to make and can be ready in minutes. It’s great for a quick lunch or a fun dinner with friends.

Directions

Put the lentils and water in a pot and bring it to a boil. Once boiling, lower the heat and let it simmer for about 30 minutes, or until the lentils are tender. While the lentils are cooking, heat a skillet over medium and cook the turkey until it’s no longer pink, which should take around 8 to 12 minutes. Once the turkey is cooked, add the lentils, a cup of water, and the taco seasoning to the skillet. Bring everything to a boil again, then reduce the heat and let it simmer until most of the liquid has evaporated, about 5 minutes. In a large bowl, mix together the lettuce, avocado, tomatoes, olives, kidney beans, and the lentil-turkey mixture. Drizzle with Catalina dressing and toss everything gently until it’s well combined and ready to serve.

364

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

How To Present This Dish

Serve with a side of tortilla chips or warm corn tortillas. A squeeze of lime over the top can brighten the flavors. It also pairs well with a cold beer or a refreshing iced tea.

How To Freeze This Dish

Store any leftovers in an airtight container in the fridge. Keep the dressing separate until ready to eat to avoid sogginess. Use within two days for the best taste and texture.

Frequently Asked Questions

Can I use canned lentils instead of dry lentils?

Yes, you can use canned lentils to save time. Just drain and rinse them before adding to the skillet, and reduce cooking time accordingly.

What can I substitute for ground turkey?

Ground beef, chicken, or a plant-based meat alternative all work well as substitutes.

Is there a recommended dressing for this salad?

Catalina dressing is suggested, but you can use ranch, salsa, or a vinaigrette if you prefer.

How can I make this recipe vegetarian?

Omit the ground turkey and increase the lentils or beans for protein. Add extra seasoning as needed.

Can I prepare this salad in advance?

Yes, you can prepare the lentils and turkey mixture ahead and assemble just before serving to keep the lettuce fresh.

How spicy is the taco seasoning mix in this recipe?

It depends on the brand, but typically it adds a mild to moderate spice level. Adjust to taste or use a mild seasoning if preferred.

Can I use a different type of lettuce?

Yes, romaine or mixed greens work well if you don’t have iceberg lettuce.

Do I need to rinse the kidney beans and olives?

Yes, draining and rinsing kidney beans and olives helps remove excess sodium and improves taste.