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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