Taco Salad with Ground Turkey
and honey-adobo dressing

Name: Taco Salad with Ground Turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 Tbsp Vinegar, red wine; 1 Tbsp Adobo sauce (usually found with canned chipotle peppers); 1 Tbsp Honey; 1/2 tsp Paprika, smoked; 3 Tbsp Oil, cooking; 1 tsp Cumin; 1 tsp Coriander, ground; 1 tsp Paprika, smoked; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1 Bell peppers, any color, diced; 1 lb Turkey, ground and lean; 8 oz Lettuce, any crisp variety like iceberg or Boston leaf, shredded; 4 Tomatoes, Roma , chopped; 1 Avocados, diced; 1 can Olives, black and sliced (4 oz / 113 g), drained and rinsed; 1 Tbsp Oil, cooking; 4 oz Cheese, shredded Mexican blend; 4 cups Tortilla chips, gluten-free

Active: 30 Total: 30

Original GF Paleo Vegetarian

A classic taco salad feels like a good way to round out a week of home-cooked meals, and this one has all of our favorite toppings - seasoned meat, avocados, cheese, and tortilla chips for crunch.

Ingredients

Metric

Servings:

Honey-Adobo Sauce / Dressing:

Vinegar, red wine - 1 1/2 Tbsp
Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
Honey - 1 Tbsp
Paprika, smoked - 1/2 tsp
Oil, cooking - 3 Tbsp

Taco Salad with Ground Turkey:

Cumin - 1 tsp
Coriander, ground - 1 tsp
Paprika, smoked - 1 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Bell peppers, any color - 1 , diced
Turkey, ground and lean - 1 lb
Lettuce, any crisp variety like iceberg or Boston leaf - 8 oz , shredded
Tomatoes, Roma - 4 , chopped
Avocados - 1 , diced
Olives, black and sliced (4 oz / 113 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Cheese, shredded Mexican blend - 4 oz
Tortilla chips, gluten-free - 4 cups

Prep

Make honey-adobo sauce / dressing - (Skip if dressing was made ahead for Wednesday.) Whisk together vinegar, adobo sauce, honey, paprika (portion for sauce / dressing), and oil (portion for sauce / dressing). (Can be done up to 5 days ahead)
Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Season turkey - Combine turkey with spice mix. (Can be done 1 day ahead)
Lettuce / Tomatoes / Avocados - Prep as directed.
Olives - Drain and rinse.

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Make

Heat a skillet with oil (portion for taco salad) over medium-high heat. Add turkey and saute until turkey is cooked through, 6 to 8 minutes. Set aside and allow to cool slightly.
Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with turkey and cheese.
Dress salads with honey-adobo dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!

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