top of page

Taco Salad with Avocado Crema Dressing

You know that salad you make with all the leftover filling that fell out of your tacos and it ends up being better than the actual taco? Well this recipe turns that salad into an entire meal! Topped with my favorite dressing recipe we've created- our avocado crema!

Originally, I created this avocado crema for our Blackened Fish Tacos and Cinnamon Sweet Potatoes recipe but it is so versatile, I use it regularly in other dishes. Here it acts as the dressing for the taco salad along with the fresh salsa!

This salad is so fresh and only 10 minutes of cooking are involved!

I love the different colors, textures and ingredients in this salad. From bright cool tomatoes to crunchy chips, every bite is different. From proteins like black beans and ground turkey to fats like avocado and cheese all tied together with fruits and veggies for fiber and carbs.

Why use croutons when crunchy tortilla chips exist? Why use dressings when avocado crema and salsa exist?

Taco Salad with Avocado Crema Dressing

4 servings | Prep time: 10 minutes | Cook time: 15 minutes


  • 12-16 oz 93% ground turkey

  • 1 4 oz can green chilies

  • 2 tbsp taco seasoning

  • 1/4 cup water

  • 1 15 oz can low sodium black beans, rinsed and drained

  • 1-2 vine ripened tomatoes (~200g), diced

  • 1/2 onion (~100g), sliced thinly

  • 1 bell pepper (~200g), sliced thinly

  • 3 hearts of romaine lettuce, finely chopped and washed

  • 2 oz shredded cheese (colby jack, cheddar or Mexican blend)

  • 1 cup salsa

  • 2 oz tortilla chips, crushed

  • 1 serving avocado crema


Bowl Assembly:

  1. Start with a base of romaine lettuce.

  2. Arrange diced tomatoes, shredded cheese and rinsed black beans over the lettuce.


  1. Spray a large nonstick sauté pan with nonstick olive oil spray. Add ground turkey and use a wooden spoon to break up. Cook 3-4 minutes, tossing every so often, until it is nearly cooked through.

  2. Add 1 tbsp taco seasoning and can of green chilies to the meat. Toss and combine until full cooked and excess liquid is absorbed, another 2-3 minutes.

  3. Remove the meat and add to the salad bowl.

  4. Spray the pan with nonstick olive oil spray again. Add sliced bell peppers and onions to the pan and saute for 1-2 minutes. Add taco seasoning and water and stir to combine. Sauté another 2-3 minutes, until the water is absorbed and veggies have slightly softened. Add an extra tbsp of water or two as needed.

  5. Remove the veggies from the pan and add to the salad.


  1. Top the bowl with salsa, crushed tortilla chips and our avocado crema.

Avocado Crema Dressing

6 servings | Prep time: 2 minutes | Cook time: N/A


  • 1/2 a large ripe avocado (~2-3 oz)

  • Juice of 1 lime

  • 6 oz plain Greek yogurt (sub with a plant based yogurt for dairy free)

  • 2 cloves of garlic

  • 1/2-1 jalapeño, chopped (seeds removed)

  • 2 tbsp cilantro

  • Salt & Pepper, to taste


  1. Combine all of the ingredients in a blender and blend until smooth.

  2. Refrigerate in an air tight container until ready to serve.

  3. Serve over Taco Salad.


Screenshot/Printer Friendly Version:

Taco Salad

Avocado Crema


Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

42 views0 comments


Recipe Link
Nutrition Facts
bottom of page