Prep Time: 20 mins
Total Time: 35 mins
Meal Type: Lunch,Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
Salad
- 1 1/2 lb ground turkey
- 1 Tbs olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbs taco seasoning low sodium
- 1/4 cup water
- 8 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 1/2 cups black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup cilantro chopped, chopped
- 1 lime, cut into wedges
Dressing
- 1/4 cup Greek yogurt, 2%
- 2 Tbs lime juice
- 1 Tbs olive oil
- 1 Tbs water
- 1 tsp agave (or other sweetener)
- 1/2 tsp ground cumin
- salt, to taste
- pepper, to taste
Directions
Prep
- Prepare ingredients according to directions.
Make
- Cook the Ground Turkey: – Heat the olive oil in a large skillet over medium heat. – Add the chopped onion and cook until softened, about 3-4 minutes. – Add the minced garlic and cook for an additional 1 minute. – Add the ground turkey and cook until browned, breaking it up with a spoon, about 6-8 minutes. – Stir in the taco seasoning and 1/4 cup of water. Simmer until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- Prepare the Salad – In a large bowl, combine the salad greens, cherry tomatoes, black beans, corn, and chopped red bell pepper.
- In a small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil, water, honey, ground cumin, salt, and pepper until smooth.
- Assemble the Salad – Top salad bowl with the cooked ground turkey. – Add slices of avocado and sprinkle with shredded cheddar cheese, if using. – Drizzle with the prepared dressing. – Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
Tips from Elisa and Ellen:
-For extra crunch, add a handful of crushed tortilla chips or baked tortilla strips.
– You can substitute Greek yogurt and cheese with dairy-free alternatives if desired.
– You can substitute turkey with crumbled tempeh or add more beans for a vegan version.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.
