This salad is so tangy, juicy, meaty and delicious; it’s a simple favorite you’ll love! See my turkey taco salad for a crowd recipe, without using the mason jars because it’s simpler when serving a larger number of people, if that suits you better. But, this recipe is created for individuals to have available during the week and to eat anytime, while saving the labor involved in creating it from scratch.

About salads in jars:

Since I’ve been making and storing taco salads in mason jars, I’ve found it convenient to stack the ingredients in order by mainly keeping the lettuce away from the dressing. It helps that the heavier ingredients are not crushing the lettuce, too. That way, stored tightly closed and refrigerated, the salad can be tossed at your convenience, 1 or 2 servings at a time, if you’d like. For convenience, the chips can be placed into a snack sized baggy and included inside the jar on top, but, it tastes best if the chips are stored at room temperature. Good in theory at least, if you can rely on the chips still being available by the actual serving time. They go fast at my house!

Mason Jar Taco Salad

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This salad is so tangy, flavorful, meaty and delicious; it’s a simple favorite you’ll love!

Author: Linda Davis

Recipe type: Salad

Cuisine: Californian

Serves:: serves 4

Ingredients:

• 1 T Extra Virgin Olive Oil Plus extra
• 1 Shallot, peeled and diced small
• 1 lb Ground turkey
• 2 C Baby Tomatoes, sliced in half
• ¼ C Fresh Cilantro, coarsely chopped, plus extra to garnish
• 1 T Freshly squeezed lime juice; plus 4 wedges (1 each) to garnish servings
• 1 (15oz) can Low-sodium Kidney beans, rinsed and drained
• 2 Avocados, pitted, peeled, and chopped into ¾” pieces
• 1 T Fresh lemon juice
• 4 C Romaine lettuce, roughly chopped into bite sized pieces
• 1 C Mild Cheddar Cheese, grated, to garnish (optional)
• 1 C Fritos brand corn chips, to garnish (optional)
• Seasoning Ingredients:
• 2 t Chili Powder
• 1 t Ground Cumin
• 1 t Kosher Sea Salt
• ½ t Freshly Ground Black Pepper
• ½ t Garlic Powder
• ½ t Smoked Paprika
• ¼ t Onion Powder
• ¼ t Dried Oregano
• Dressing Ingredients:
• ½ C Apple Cider Vinegar
• ½ C Olive oil

Directions:

1. In a large skillet over medium heat, warm olive oil.
2. When hot, cook shallot until soft, about 5 minutes.
3. Add turkey, stirring occasionally and cook until turkey is no longer pink.
4. Drain, then add seasonings, combining them well.
5. Check seasonings for taste.
6. Set aside to cool to room temperature.
7. Meanwhile, using a wide funnel, in each mason jar, add 2 tablespoons apple cider vinegar and 2 tablespoons olive oil.
8. Add cut tomatoes dividing them evenly into jars.
9. Once turkey is cooled, add cilantro, kidney beans and lime juice, and stir well.
10. Follow with the turkey meat into each jar.
11. In a small bowl, fill with cool water and stir lemon juice into it.
12. Add avocado chunks into lemon water, stir gently, and drain water from bowl by pouring into a strainer.
13. Remove avocado chunks and divide evenly into the jars.
14. Add chopped lettuce, cheese, a lime wedge and extra cilantro, if desired.
15. When ready to serve, empty jar ingredients into a bowl, helping with a spoon if needed; squeeze lime wedge over salad, toss gently and garnish with chips, if desired.
16. This will last about a week refrigerated. Store chips at room temperature.

3.5.3208