Ground Turkey Taco Salad
Ingredients
• 2 teaspoons extra-virgin olive oil — divided
• 3/4 teaspoon kosher salt — divided
• 1/2 teaspoon black pepper — divided
• 1 pound 93% lean ground turkey
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 head romaine lettuce — roughly chopped
• 1 can reduced-sodium black beans, rinsed and drained — (15 ounces)
• 1 can Mexican-style corn, drained — (11 ounces)
• 2 cups cherry tomatoes — halved
• 1 medium ripe avocado — peeled, pitted, and diced
• 1 cup loosely packed cilantro leaves
• 1/2 cup reduced fat shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions
• Options: olives, bell pepper, pepitas, sunflower seeds, sliced almonds, salsa, etc.
Directions
• In a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high.
Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes.
• Place the romaine in a large serving bowl. Top with the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions and any other items you choose. Toss lightly to combine. Serve immediately.
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