Low-Fat Mexican Salad
A vibrant, low-fat Mexican salad combining seasoned ground turkey, flavorful rice, fresh vegetables, and a smooth cilantro-pea sauce, perfect for a light, tasty meal.
Ingredients
- 1 lb. ground turkey ⓘ
- 1 (1 1/2 oz.) pkg. taco mix ⓘ
- 1 (7.6 oz.) pkg. Mexican flavored rice mix ⓘ
- 1 c. low-fat sour cream ⓘ
- 1 c. salsa ⓘ
- 1 c. reduced fat Cheddar cheese, shredded ⓘ
- 1 (2 1/2 oz.) can black olives ⓘ
- 1/2 c. green onions, sliced ⓘ
- 2 large cloves garlic
- 2 c. frozen peas ⓘ
- 1/2 c. fresh cilantro leaves ⓘ
- 1/4 c. onion, chopped ⓘ
- 1 tsp. lemon juice ⓘ
- 1/4 tsp. pepper ⓘ
- 1/8 tsp. hot pepper ⓘ
Instructions
- In a food processor bowl fitted with a metal blade and motor running, drop in garlic cloves; process for 10 seconds.
- Through feed tube, add cooked peas, cilantro leaves, chopped onion, lemon juice, pepper, and hot pepper sauce.
- Process until smooth.
- Cook ground turkey with taco mix according to package instructions.
- Prepare Mexican flavored rice mix according to package directions.
- In a large bowl, combine cooked turkey, prepared rice, low-fat sour cream, salsa, shredded cheese, black olives, and sliced green onions.
- Mix in the cilantro-pea sauce.
- Serve chilled or at room temperature.
Tips & Substitutions
For a quicker prep, use pre-cooked frozen peas and finely chopped store-bought salsa. Swap the ground turkey for ground chicken or even black beans for a vegetarian option. To enhance flavor, add a pinch of cumin or smoked paprika. This salad can be made ahead of time; just mix in the cilantro-pea sauce right before serving to maintain freshness.
Serving Suggestions
Serve this Low-Fat Mexican Salad as a main dish or as a side for grilled meats. It pairs beautifully with Layered Mexican Dip (Low-Fat) for a complete meal. Garnish with additional fresh cilantro or lime wedges for a zesty finish. This dish is perfect for potlucks or as a healthy lunch option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave in 30-second intervals, stirring in between, until heated through. If serving cold, let it sit at room temperature for a few minutes before enjoying to let the flavors meld.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Mexican Salad contains roughly 1003 calories, with 40g protein, 85g carbohydrates, and 56g fat. It is an excellent source of vitamin C (120% of the Daily Value), protein (80% of the Daily Value), and calcium (60% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad up to a day in advance. Keep the cilantro-pea sauce separate until just before serving to ensure freshness. All other components can be mixed and stored, but the flavors will meld beautifully if allowed to sit for a few hours.
What can I substitute for the reduced fat Cheddar cheese?
If you prefer a different flavor, you can substitute reduced fat Cheddar with a low-fat mozzarella or a dairy-free cheese alternative. This will keep the dish lower in calories while still providing a creamy texture.
Is this recipe suitable for meal prep?
Absolutely! This salad is great for meal prep. It stores well and can be portioned into containers for easy grab-and-go lunches throughout the week. Just make sure to keep the sauce separate until you're ready to eat for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).