Want an easy-to-prep salad that you can take with you when you are on-the-go? You're going to love this delicious taco mason jar salad.
Ingredients
454 gm
Ground turkey, extra lean
1 can (15oz)
Black beans, canned
(drained and rinsed)
1 package
Taco seasoning mix, McCormick
4 cup
Cherry Tomatoes
(halved)
1 1/2 cucumber(s)
Cucumber
(sliced)
1 small
Red onion
(chopped)
3/4 jar (16 oz)
Jalapeno peppers, sliced, canned
(drained and chopped)
2 avocado(s)
Avocado
(chopped)
1 1/4 cup
Salsa, ready-to-serve
5 tbsp
Greek yogurt, plain, 1% M.F.
5 cup
Lettuce, romaine
1 whole lime(s)
Lime juice (fresh)
2 cup
Tortilla chips, plain, white corn, salted
(optional topping)
1 cup shredded
Monterey jack cheese, low fat
(optional topping)
Instructions
Heat up a medium-sized skillet over medium heat on your stove. Once warmed, add your ground turkey to the skillet and cook until it is no longer pink.
Add black beans, taco seasoning packet, and the amount of water stated in the seasoning packet directions. Cook until the water has reduced and the packet contents have been absorbed into the meat. Turn your heat off and let the taco mixture cool.
Prep your salad ingredients by chopping the tomatoes, cucumber, red onion, jalapeno and avocado and set it all aside.
Take 5 mason jars and start prepping your salads by dividing the salsa by 5 and adding it to the bottom of the jar. Next, layer the greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocado, taco meat, and then the lettuce last. Place lid on and close tight. Store in the refrigerator until ready to eat.
When ready to eat, shake real good, then pour into a bowl, squeeze some lime juice over top and enjoy. You can serve with tortilla chips and shredded cheese if you like.
Notes:
Dairy-Free
Use coconut yogurt, or go yogurt free.
Vegetarian
Replace the ground turkey with tofu, seitan or tempeh.
Variety
Try mixing up the ingredients with corn, red pepper, chopped mushrooms, zucchini or use spinach instead of romaine
Storage Tips
Store up to 5 days ahead of time.
If you’re planning on eating these salads for dinner, then you can make the taco meat ahead of time and store it in an airtight container and refrigerator for up to 5 days.
Reheat the taco meat in the microwave for 1-2 minutes until hot, or eat the meat cold.
