This is an easy, pretty, flavorful lunch or light dinner that is crazy good for you. The taco meat is made from ground turkey for a low fat, high protein boost. Everything else is simply fresh veggies. The guacamole is made without high calorie add-ins; just lightly seasoned heart-healthy avocados. Although taco salads are normally loaded with cheese and sour cream, there's none of that here. The other ingredients provide plenty of flavor without those high calorie additions.

MAKE AHEAD CONVENIENCE. The turkey taco meat is the only thing that takes a little time (by that I mean a whopping 15-20 minutes). It can be made ahead, refrigerated or frozen, and reheated. That makes it a snap to throw together this healthy meal at the last minute.

VEGETARIAN or VEGAN? No problem. You can swap black beans for the taco meat. Season the beans by stirring in some salsa or cook them with some taco seasoning.

NUTRITIONAL INFORMATION. This recipe has lots of nutrients, and is particularly high in niacin, selenium, vitamins B6 and C, fiber, and protein.  For one serving using 1/2 cup taco meat and 1/4 avocado, it has:

• 314 calories, 16g fat, 581mg salt, 8.3g carbs, 4.8g fiber, 3.0g sugars, 34.6g protein
• Weight Watchers SmartPoints: 7 

Step-by-step photos for making
Tomato Taco Salad 

Step 1. Assemble these ingredients:

• whole tomatoes
• romaine lettuce
• ground turkey taco meat 
• guacamole
• for garnishes: cilantro, green onions, jalapenos

Step 2. Make the ground turkey taco meat. You can purchase  taco seasoning and follow the instructions on the packet. Or, if you prefer a healthier, tastier option, you can make your own seasoning mix. Here's my recipe along with instructions for preparing the ground turkey: Fiesta Taco Seasoning Mix.

Step 3. Make the guacamole. Peel & cube the avocado. On a small plate, sprinkle it with garlic powder, salt, and pepper; mash with fork until it's the desired consistency. Drizzle with lime juice (optional) and mix. For more detail about making guacamole, you can read my post: Simple Guacamole.

Step 4. Prepare the garnishes. Chop green onions & cilantro. Thinly slice a jalapeno or two.

Step 5. Fold each romaine leaf in half lengthwise, and slice into 1/2" wide shreds.

Step 6. Cut each tomato into a flower. First remove the core, then cut across from the top down almost to the bottom. You want the tomato wedges to remain connected at the bottom of the tomato. Make 4 cuts to create 8 equal wedge shapes. For more details and uses for tomato flowers, see my post: How to Cut a Tomato Flower.

Step 7. Assemble the taco salads. Arrange the lettuce shreds on a plate. Center a tomato on top. Gently pull apart the tomato wedges, being careful to keep them connected at the bottom. Add taco meat in the center of the tomato and top with guacamole. Sprinkle on the garnishes.

You can serve it with chips, salsa, or additional garnishes, if you like. Skip the chips to keep the calories down; or, crumble 2-3 chips over the top--you'll get the crunch and flavor without adding a lot of calories that way.

Ready to eat! How easy was that? It's pretty, it's healthy, and it tastes fantastico!

Make it a Yummy day!

Monica

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Tomato Taco Salad

By Monica              Servings: 4 servings

Ingredients

• 4 whole fresh tomatoes (medium to large), cut into flowers (instructions at www.theyummylife.com/tomato_flower)
• 4-6 romaine lettuce leaves, cut in 1/2-inch wide shreds
• FOR TACO MEAT:
• 1 lb. ground turkey
• 2 teaspoons olive or vegetable oil
• 1/4 cup (1 packet) taco seasoning mix -- store bought, or make your own (recipe at: www.theyummylife.com/taco_seasoning_mix)
• FOR GUACAMOLE:
• 1 ripe avocado
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• drizzle of fresh lime juice (optional)
• GARNISHES
• 1/4 cup cilantro, chopped
• 2 green onions, chopped
• 1-2 jalapenos, thinly sliced

Directions

TO MAKE TACO MEAT: In large skillet, heat oil over medium high heat, add ground turkey, break it into crumbles as it cooks; continue cooking & occasionally stirring until no longer pink. Add 1/4 cup taco seasoning mix and toss to coat the meat. Add 3/4 cup water, stir to combine. Bring to boil, lower heat and simmer uncovered until mixture thickens, approx. 5-10 min. Cover and keep warm on low until ready to serve. (May be made ahead, refrigerated or frozen, and reheated.)

TO MAKE GUACAMOLE: Peel avocado, cut into 1" chunks, and place on small plate. Sprinkle with garlic powder, salt, and pepper; mash with fork until desired consistency. Drizzle with lime juice (if desired) and mix.

TO ASSEMBLE INDIVIDUAL TACO SALADS: Divide lettuce onto 4 salad plates. Place cut tomato flower on top of each; gently spread apart the tomato sections. Top each with 1/2 cup taco meat and 2 tablespoons guacamole. Sprinkle with garnishes. Serve with tortilla chips, salsa, and additional garnishes.

NUTRITIONAL INFORMATION for one serving using 1/2 cup taco meat and 1/4 avocado: 314 calories, 16g fat, 581mg salt, 8.3g carbs, 4.8g fiber, 3.0g sugars, 34.6g protein; Weight Watchers SmartPoints: 7

VEGETARIAN or VEGAN OPTION. Swap black beans for the taco meat. Season the beans by stirring in some salsa or cook them with some taco seasoning.

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