Monica's Must-Haves,
all under $10!
This small, simple sharpener does a great job on your knives at a fraction of the cost of those big, fancy models. It is recommended by Cooks Illustrated as a BEST BUY. I love the compact size, too--it easily fits in a drawer.
This is like having a second pair of hands when you're filling plastic bags. I have 2 of them for holding open bags I'm preparing for the freezer.
This magically keeps butter fresh for up to 30 days without refrigeration. That means you can always have soft, spreadable butter on hand. I've used this for years.
Use this handy friend for making tea or coffee. It rests on the rim of a mug or jar for making small or big batches.
Attach this to the side of a pot to hold a spoon or spatula. No more messes on the stove top! I use this clever gizmo every day.
This is made from special fired clay and keeps brown sugar moist for 3 months. It can also be used to keep salt and spices dry. Awesome little guy!
This 1/4 cup measuring cup is angled with easy-to-read markings that can be read from above. I find the tablespoon markings to be particularly useful.
This is such a simple gadget to use. Insert garlic cloves and roll it back and forth with your palm. The garlic peels falls right off. So easy!
This set of 3 flexible, silicone funnels makes filling bottles and containers mess-free. I love that they are collapsible to easily fit in a draw.
This collapsible silicone cover allows steam to safely escape while microwaving. Food cooks faster without splatters to clean up. Very handy.
No more burnt pie crust edges! I love this inexpensive gadget. Now all of my pie crusts get eaten instead of left on the plate.
Also available: 10-inch pie crust shield

Healthy Tomato Taco Salad

Ground turkey taco meat and fresh veggies make this high in protein, vitamins, and fiber and low in calories and carbs. Vegan option, too.

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 PointsPlus: 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.

taco meat

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.

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.

tomato taco salad

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

tomato taco salad

Make it a Yummy day!



Link directly to this recipe Print this recipe
Tomato Taco Salad
By Monica              Servings: 4 servings
  • 4 whole fresh tomatoes (medium to large), cut into flowers (instructions at
  • 4-6 romaine lettuce leaves, cut in 1/2-inch wide shreds
  • 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:
  • 1 ripe avocado
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • drizzle of fresh lime juice (optional)
  • 1/4 cup cilantro, chopped
  • 2 green onions, chopped
  • 1-2 jalapenos, thinly sliced
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 PointsPlus: 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.
Print this Recipe   Share this Recipe

Posted on Tuesday, September 17th, 2013

Home    |    Recipes    |    Archives    |    About The Yummy Life    |    Contact
The Yummy Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to
Privacy Policy - © 2014 The Yummy Life - All rights reserved