Lean & Green Fiesta Salad

Ingredients:

  • For the Turkey Mixture:

    • 1 ½ lb lean ground turkey
    • 3 tbsp homemade taco seasoning (see below for recipe)
      • 1 tbsp chili powder
      • ¼ tsp garlic powder
      • ¼ tsp onion powder
      • ¼ tsp crushed red pepper flakes
      • ¼ tsp dried oregano
      • ½ tsp paprika
      • 1 ½ tsp ground cumin
      • ½ tsp sea salt
      • ½ tsp black pepper
    • ¼ tsp crushed red pepper (additional for extra heat)

  • For the Salad:

    • 4 hearts of romaine lettuce
    • 1 pint grape tomatoes
    • 1 small bunch green onions (scallions)
    • 1 red bell pepper, diced
    • 1 avocado, diced
    • A handful of roasted pumpkin seeds or sunflower seeds (for crunch)

  • For Serving:

    • 1 cup fresh homemade salsa (made with chopped tomatoes, onions, cilantro, lime juice, and a dash of salt)
    • ½ cup shredded cheese, Mexican blend (adjust to taste)

Instructions:

  1. Preheat skillet:

  • Heat a large skillet over medium-high heat.

2. Cook the turkey:

  • Add 1 ½ lb of lean ground turkey to the hot skillet.
  • Season with 3 tbsp of homemade taco seasoning and ¼ tsp crushed red pepper.
  • Cook, breaking the meat apart with a spoon, until it is almost cooked through, about 3 minutes.

3. Prepare the fresh produce:

  • Wash and dry 4 hearts of romaine lettuce, 1 pint of grape tomatoes, 1 small bunch of green onions (scallions), 1 red bell pepper, and 1 avocado.
  • Dice the red bell pepper and avocado.

4. Finish the turkey:

  • Add a small amount of water to the skillet with the turkey (enough to create a sauce).
  • Continue cooking, stirring occasionally, until the sauce has thickened and the turkey is fully cooked, about 2-3 minutes more.
  • Remove from heat and cover to keep warm.

5. Assemble the salad:

  • Chop or tear the romaine lettuce into bite-sized pieces and place them in a large bowl.
  • Halve the grape tomatoes and add them to the bowl.
  • Trim and cut the green onions crosswise into thin pieces and add them to the bowl.
  • Add the diced red bell pepper and avocado to the bowl.
  • For added crunch, top the salad with a handful of roasted pumpkin seeds or sunflower seeds.

6. Serve:

  • Divide the salad between plates or bowls.
  • Top each serving with the cooked turkey mixture, a spoonful of fresh salsa, and a sprinkle of shredded Mexican cheese.

Enjoy these lean and green party salads.

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