Ingredients:
Turkey Taco Meat
- 12 mini bell peppers
- olive or avocado oil spray
- 1/2 Tablespoon olive oil
- 1 lb ground turkey
- 2 Tablespoons taco seasoning
- 2 Tablespoons fresh salsa
Salad
- 1 large head romaine lettuce, washed, rinsed, dried and chopped
- 1/2 cup grape or cherry tomatoes, chopped
- 1/2 cup thawed frozen sweet corn
- 1/4 cup shredded Mexican cheese + more to taste
- 1/2 jalapeño pepper, de-seeded and chopped (optional)
- 1 avocado, chopped into chunks
- 1/4 cup tortilla chips, broken into pieces
- chopped cilantro, for garnish
- hot sauce, to taste (optional)
- fresh salsa, to taste
Creamy Southwest Dressing
- 4 ounces plain Greek yogurt
- 1 teaspoons lime juice
- 1/8 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh salsa
- 2 Tablespoons fresh cilantro
Instructions:
- Roast peppers: Preheat oven to 400°F. Place peppers on a baking sheet, spray with olive or avocado oil cooking spray, sprinkle on a little salt and pepper and place in the oven to roast for 20-30 minutes, or until peppers are soft. Let peppers cool, remove stems and any large seeds and then dice into small pieces. The diced up peppers should measure out to be about 1/3 cup.
- Make dressing: Add all ingredients for the dressing into a blender and blend until fully combined and smooth. You can also use an immersion blender for this.
- Cook turkey: Add oil to a skillet over medium heat. Once hot, add turkey. Break meat into small pieces using a spatula or meat chopper as it cooks. Cook for about 6-8 minutes or until the turkey is no longer pink. Add taco seasoning, salsa and roasted peppers to the pan and toss to combine. Set aside.
- Prep salads: While the turkey it cooking start to prep your salad ingredients. To build salads, start with a base of romaine lettuce in each bowl and add the toppings — turkey taco meat, tomatoes, corn, cheese, jalapeño, avocado and chips.
- Serve: Drizzle a little dressing over each salad and serve with chopped cilantro and extra dressing. Add some fresh salsa and a few drops of hot sauce if using. Another option is to place all the salad ingredients into a large salad bowl and toss with dressing, then portion into two-four bowls for serving.
Nutrition
Serving: 1salad Calories: 526kcal Carbohydrates: 34g Protein: 41g Fat: 25g Saturated Fat: 6g Polyunsaturated Fat: 15g Cholesterol: 113mg Sodium: 573mg Fiber: 10g Sugar: 15g