Turkey Taco SaladBy adding salad greens, beans and spices into your taco recipes you can easily add nutrients vital to your brain health. This salad, adapted from our Cleveland Clinic Health Essentials team, is easy to make and will please both your taste buds and brain.


Taco Meat:

  • 1 tablespoons olive oil
  • 1 pound ground turkey
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chipotle chile powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1 ripe avocado, pitted, peeled, and cut into large chunks


  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro leaves
  • 1 garlic clove
  • 3 tablespoons lime juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4  cup water


  • 7 to 8 cups mixed greens salad
  • 2 cups shredded red cabbage
  • 1 12 oz can low-sodium pinto beans or black beans, drained and rinsed
  • 6 to 8 cherry tomatoes cut in halves
  • Optional toppings: : low-fat Greek yogurt, sesame seeds, pumpkin seeds or pepitas, shredded carrots, sliced green onions, blue corn tortilla chips


  1. In a large skillet, warm the olive oil over medium-high heat until shimmering. Add the turkey and cook, stirring frequently and breaking it into pieces with a wooden spoon, for about 2 minutes.
  2. Add the spices and continue to cook for another 4 minutes or until cooked through. Reduce heat and keep warm.
  3. To make the dressing, place the avocado, olive oil, cilantro, garlic, lime juice, cayenne, salt, and water in a blender. Blend on high speed until smooth, about 45 seconds.
  4. In a large bowl, combine the lettuce mixture, cabbage, beans and tomato and toss to combine. Divide the salad among four plates and top turkey meat mixture. Add additional toppings and serve with dressing on the side.


For more brain healthy recipes, go to healthybrains.org/recipes.