Taco Salad with Ground Turkey
and creamy avocado dressing

Name: Taco Salad with Ground Turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Avocados; 4 Tbsp Water; 1 Tbsp Cilantro leaves; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Lime juice; 1 tsp Honey; 1 tsp Mustard, Dijon; 1 tsp Hot sauce (opt); 1 tsp Cumin; 1 tsp Coriander, ground; 1 tsp Paprika, smoked; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 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 can Olives, black and sliced (4 oz / 113 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/4 cup Pepitas / pumpkin seeds

Active: 30 Total: 30

Original GF Paleo Vegetarian

A taco salad is a go-to meal for the Cook Smarts community and is a great way to round out the week and use up leftover vegetables.
Smarts: This salad uses the same avocado dressing as in Tuesday’s meal to simplify prep for the week, but if you’re making this meal on its own or want a different dressing, try it with the Honey-Adobo Dressing featured in this version and shown in the photos.

Ingredients

Metric

Servings:

Creamy Avocado Dressing:

Avocados - 1
Water - 4 Tbsp
Cilantro leaves - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Lime juice - 1 Tbsp
Honey - 1 tsp
Mustard, Dijon - 1 tsp
Hot sauce (opt) - 1 tsp

Taco Spice Mix:

Cumin - 1 tsp
Coriander, ground - 1 tsp
Paprika, smoked - 1 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Taco Salad with Ground Turkey:

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
Olives, black and sliced (4 oz / 113 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Pepitas / pumpkin seeds - 1/4 cup

Prep

Make spice mix - Combine cumin, coriander, paprika, garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Make avocado dressing - (Skip if made ahead for Tuesday’s meal.) Cube avocados. Combine avocados with water, cilantro leaves, vinegar, lime juice, honey, mustard, and hot sauce. Use an immersion blender or standing blender to blend until smooth, adding more water as needed until the mixture is smooth and pourable. Taste and season with some salt and pepper. (Can be done up to 3 days ahead)
Season turkey - Combine turkey with spice mix. (Can be done 1 day ahead)
Lettuce / Tomatoes / Olives - Prep as directed.

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Make

Heat a skillet with oil over medium-high heat. Add turkey and saute until turkey is cooked through, 6 to 8 minutes. Allow to cool slightly.
Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, and olives. Finish with turkey, pepitas, and avocado dressing. Enjoy!

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