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Turkey Kale Taco Salad

Servings 2
Author Laura Doerr


  • 1 lb lean ground turkey
  • 1 package reduced sodium taco seasoning
  • 2 cups kale (see below notes) stems removed and chopped
  • 1-2 hearts romaine chopped
  • 2 roma tomatoes chopped
  • 1/2 cup shredded cheddar or mexican blend
  • 2 scallions chopped
  • 1 avocado sliced
  • tortilla chips


  • 1/4 cup French dressing fat free
  • 2 tbsp Greek yogurt fat free
  • 2 tbsp sriracha
  • 2 tbsp taco sauce


  1. Brown ground turkey until cooked. Add taco seasoning and cook as directed on seasoning packet. Remove from heat to cool, about 10 minutes. Chop kale and romaine into a large bowl. Add chopped tomatoes, cheese, scallions, and cooled turkey.
  2. Combine in a small bowl the French dressing, Greek yogurt, and sriracha until smooth.
  3. Toss dressing with salad ingredients, and divide into serving bowls. Top with sliced avocado and serve with your favorite tortilla chips! 

Recipe Notes

I like to massage the kale with my hand with a tiny drop of olive oil, it really helps to soften the kale and takes the rough and tough out of it for a more pleasant eating experience! Do this for about a minute.

Note the recipe uses 1 pound of turkey, but I use about 1/4 lb. per serving, and use the leftovers for lunch the next day, unless of course you are cooking for more than 2!

Dressing can easily be modified. If you like it sweeter use more French dressing, if you like it spicier add more sriracha. Additional toppings can be added based on preference such as olives, bell peppers, or red onion. Scoop up with your favorite tortilla chips.