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The 20 Minute Weeknight Salad I Make Every Tuesday

It's healthy, delicious, and so, so easy.
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A few months back, G made tacos on a random weeknight. As we ate them that evening and over the next few days for leftovers, we both wondered why we don't make them more often. In a lot of ways they're the ideal weeknight dinner: quick, healthy, and easy. And just like that, Taco Tuesdays in our house were born!

I love having something to look forward to each week and creating a tradition around food, as we did on Monday nights, not only eliminates the need to make decisions but can make a regular weeknight feel as special as a date night out. Our Taco Tuesdays look a bit different each week—sometimes we brown turkey or add in chopped rotisserie chicken, and we alternate between serving them in a bowl or tortillas—but they're always healthy, delicious, and deceptively simple. Here's how G and I make our fool-proof taco bowls: 

I usually buy a pound of ground turkey, then brown it in a sauté pan with some olive oil, salt, and a packet of taco seasoning (I prefer the kind from Simply Organics, which we buy by the pack on Amazon). As soon as it's cooked through, which takes around five minutes if not less, it's ready. Note: You can replace turkey with any meat you prefer here. 

Once cooked, I remove the meat from the heat and set it aside to cool, since adding hot meat directly onto cold, crisp lettuce makes it wilt immediately, which I can't stand. I usually allow it to cool for as long as 15 minutes, which gives me enough time to give Sloan her bath or put her to bed. 

Once it's cooled to about room temperature, I get a fairly deep bowl out and add in a handful or two of shredded lettuce (I often purchase it already shredded, since it saves time). Next, I dress it with olive oil, rice vinegar, and salt to give it a little punch. 

I'll also chop up a huge handful of cilantro, which I then toss with the lettuce so that every bite has a bit of cilantro in it. Next, I add the meat, a large dollop of Greek yogurt or sour cream (depending on which we have on hand), a full chopped avocado, shredded cheese, sometimes scallions, and, hot sauce (my favorite is from Taco Bell, which I was recently thrilled to discover is sold by the bottle in my local grocery store). 

Start to finish, the entire process takes about 20 minutes and makes excellent leftovers for lunch the next day. Can you see why we make it every week? x

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