Turkey Taco Salad Sarah_Beth_Seifert_turkey_taco_salad

Serves 4

16 ounces ground turkey (or tempeh)
1 package taco seasoning (make sure no MSG) – or make your own seasoning with: 4 teaspoons chili powder, 3 teaspoons paprika, 3 1/2 teaspoons cumin, 3 teaspoons onion powder, 11/2 teaspoons garlic powder, 1/8 teaspoon cayenne pepper, 1/8 teaspoon salt – mix all together)
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced canned chipotle chilis in adobo sauce
salt and pepper to taste
8 cups shredded red leaf lettuce
1 large avocado, halved, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch pieces
½ cup diced sweet onion

First cook turkey over medium heat, constantly breaking up the meat with a spatula. When almost fully cooked, add taco seasoning and about ¼ cup of water. Continue to cook until fully cooked through. In a medium bowl, whisk together olive oil, lime juice, cilantro, and chipotle chilis. Season dressing to taste with salt and pepper. In a large bowl add shredded lettuce, avocado, bell pepper, onion and black beans. Add dressing a little at a time and toss to coat. Divide salad onto 4 serving plates and top with seasoned turkey.

(For a meat-free version you can just dress the salad and top with 4 ounces shredded low fat pepper jack cheese and 1/4 cup black beans)