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Turkey Taco Salad

Turkey taco salad is an easy, gorgeously colorful, and healthy (we won’t tell, if you don’t!) dinner with a zingy cilantro-lime vinaigrette, and dressed with jicama, radishes, purple cabbage, and chiles.

If I had to choose a single go-to salad, a turkey taco salad would be it, probably because it’s so loaded with meat and ‘toppings’ that you can just barely call it a salad at all! When you think about all the things that our bodies do for us, daily and throughout our lives, it doesn’t seem like such a sacrifice to eat in a healthy way—you’re simply taking care of yourself at the highest level.–Heather Christo

Turkey Taco Salad

Turkey taco salad is an easy, gorgeously colorful, and healthy (we won’t tell, if you don’t!) dinner with a zingy cilantro-lime vinaigrette, and dressed with jicama, radishes, purple cabbage, and chiles.

Heather Christo

Prep 45 mins

Cook 15 mins

Total 1 hr

Entrees

American

4 servings

444 kcal

5 from 1 vote

For the cilantro-lime vinaigrette

For the turkey taco salad

For the cilantro-lime vinaigrette

  • In a blender, combine the cilantro, garlic, agave, lime juice, and vegetable oil. Purée on high until smooth and season with salt.

Make the turkey taco salad

  • In a large heavy pan, heat the oil over medium heat. Add the red onion and cook until softened, 5 to 7 minutes. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. Stir in the chile powder, cumin, and salt. Then stir in the water and cook until the turkey is completely cooked through and the water has cooked off, 5 to 7 minutes more. Remove from the heat.
  • Arrange the cabbage and romaine hearts on a large platter or on individual plates. Top with the jicama, radishes, cilantro, and chile. Spoon the ground turkey on top and drizzle the salad with a generous amount of the vinaigrette. Serve with tortilla chips, if desired.

*Is it possible to substitute shredded turkey for ground turkey?

Yes, you certainly can. You’ll use about 1 pound (454 grams) cooked turkey that you’ve shredded or chopped. Then proceed as the above instructions suggest, instead adding the turkey after you’ve added the water and brought it to a simmer. Stir in the turkey and cook until it’s warmed through and completely coated with the spice and onion mixture and some of the water has evaporated, 3 to 5 minutes.

Serving: 1portionCalories: 444kcal (22%)Carbohydrates: 25g (8%)Protein: 30g (60%)Fat: 27g (42%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mg (21%)Sodium: 712mg (31%)Potassium: 904mg (26%)Fiber: 6g (25%)Sugar: 13g (14%)Vitamin A: 6254IU (125%)Vitamin C: 84mg (102%)Calcium: 98mg (10%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published June 12, 2017

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