For a vegetarian version, omit the ground turkey and add another can of beans (black beans or pinto beans work well) or crumbled tofu. Spice it up by adding a pinch of red pepper flakes to the lentil-turkey mixture, or use a spicy taco seasoning. Prepare the lentils and turkey mixture ahead of time and store them separately in the refrigerator. This makes assembling the salad quick and easy when you're ready to eat. Try using a different type of lettuce, such as romaine or butter lettuce, for a variation in texture and flavor. Add other toppings such as shredded cheese, sour cream, salsa, or guacamole to customize your salad.
Dana's Taco Salad
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS43
A vibrant and wholesome take on the classic taco salad, featuring the earthy goodness of lentils and lean ground turkey. This salad delivers a protein and fiber-rich punch, all while staying light, fresh, and utterly satisfying. The addition of crisp lettuce, creamy avocado, and a tangy Catalina dressing creates a symphony of flavors and textures that will leave you craving more!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol42 mg
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Fiber20 g
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Protein26 g
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Saturated Fat5 g
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Sodium2057 mg
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Sugar11 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins Prepare the Lentils: In a medium saucepan, combine the dry lentils and 1 cup of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and have absorbed most of the water. (Approximately 30 minutes)
02 Step
Recipe View 10 mins Cook the Turkey: While the lentils are cooking, brown the ground turkey in a large skillet over medium heat, breaking it up with a spoon as it cooks. Cook until the turkey is no longer pink, about 8-10 minutes. Drain off any excess fat. (Approximately 10 minutes)
03 Step
Recipe View 7 mins Combine Turkey and Lentils: Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the skillet with the cooked turkey. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, or until the liquid has mostly evaporated and the mixture has thickened slightly. (Approximately 7 minutes)
04 Step
Recipe View 0 mins Assemble the Salad: In a large bowl, combine the chopped lettuce, diced avocado, diced tomato, chopped black olives, and drained kidney beans. Add the lentil-and-turkey mixture to the bowl.
05 Step
Recipe View 0 mins Dress and Serve: Pour the Catalina salad dressing over the salad. Gently toss everything together until well combined. Taste and add more dressing if desired. Serve immediately. Sprinkle with crushed tortilla chips for extra crunch, if desired.
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Please Rate
Cornell Medhurst
May 30, 2025I never thought of adding lentils to a taco salad, but it's genius! It adds so much substance and makes it a complete meal.
Logan Gibson
May 24, 2025My kids even loved this! They didn't even realize they were eating lentils.
Buford Powlowski
May 22, 2025I made this for a potluck, and it was a huge hit. Everyone raved about it!
Otho Vandervort
Mar 24, 2025This is so much healthier than the taco salads I'm used to. I love that it's packed with protein and fiber.
Zack Bogisich
Feb 22, 2025The Catalina dressing is the perfect complement to all the other flavors. I wouldn't change a thing!