Chopped Taco Mason Jar Salad

14 30 556
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 5
Chopped Taco Mason Jar Salad
Health Highlights
Want an easy-to-prep salad that you can take with you when you are on-the-go? You're going to love this delicious taco mason jar salad.


454 gm Ground turkey, extra lean
1 can (15oz) Black beans, canned (drained and rinsed)
1 package Taco seasoning mix, McCormick
4 cup Cherry Tomatoes (halved)
1 1/2 cucumber(s) Cucumber (sliced)
1 small Red onion (chopped)
3/4 jar (16 oz) Jalapeno peppers, sliced, canned (drained and chopped)
2 avocado(s) Avocado (chopped)
1 1/4 cup Salsa, ready-to-serve
5 tbsp Greek yogurt, plain, 1% M.F.
5 cup Lettuce, romaine
1 whole lime(s) Lime juice (fresh)
2 cup Tortilla chips (optional topping)
1 cup shredded Monterey jack cheese, low fat (optional topping)


  1. Heat up a medium-sized skillet over medium heat on your stove. Once warmed, add your ground turkey to the skillet and cook until it is no longer pink.
  2. Add black beans, taco seasoning packet, and the amount of water stated in the seasoning packet directions. Cook until the water has reduced and the packet contents have been absorbed into the meat. Turn your heat off and let the taco mixture cool.
  3. Prep your salad ingredients by chopping the tomatoes, cucumber, red onion, jalapeno and avocado and set it all aside. 
  4. Take 5 mason jars and start prepping your salads by dividing the salsa by 5 and adding it to the bottom of the jar. Next, layer the greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocado, taco meat, and then the lettuce last. Place lid on and close tight. Store in the refrigerator until ready to eat.
  5. When ready to eat, shake real good, then pour into a bowl, squeeze some lime juice over top and enjoy. You can serve with tortilla chips and shredded cheese if you like. 



  • Use coconut yogurt, or go yogurt free. 


  • Replace the ground turkey with tofu, seitan or tempeh.


  • Try mixing up the ingredients with corn, red pepper, chopped mushrooms, zucchini or use spinach instead of romaine

Storage Tips

  • Store up to 5 days ahead of time.
  • If you’re planning on eating these salads for dinner, then you can make the taco meat ahead of time and store it in an airtight container and refrigerator for up to 5 days. 
  • Reheat the taco meat in the microwave for 1-2 minutes until hot, or eat the meat cold.

Nutrition Facts

Per Portion

Calories 556
Calories from fat 213
Calories from saturated fat 66
Total Fat 23.6 g
Saturated Fat 7.3 g
Trans Fat 0
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 10.5 g
Cholesterol 61 mg
Sodium 2505 mg
Potassium 1905 mg
Total Carbohydrate 53 g
Dietary Fiber 18.5 g
Sugars 20.7 g
Protein 43 g

Dietary servings

Per Portion

Meat 1.0
Meat Alternative 0.5
Milk Alternative 0.6
Vegetables 6.0

Energy sources