Just because you are trying to be healthy (and following my detox plan – right?), doesn’t mean you have to give up your Tex-Mex. This bright bowl of Mexican goodness is full of fresh herbs, vegetables and protein. Ready in under 20 minutes… a lean turkey taco salad makes the perfect one dish dinner — especially for cooking beginners. This recipe is gluten free and can instantly be paleo friendly by eliminating the low-fat dairy ingredients. Not only is this salad low in calories, it’s also high in flavor and makes for a VERY fast and pretty presentation. If you aren’t following the health kick this week, then pair this salad with warm corn or flour tortillas to make salad roll ups.

serves 2-4 depending on the size of the salad and hunger level

Ingredients 

• 1 lb package of extra lean ground turkey breast – I tend to buy Jennie-O
• 1 packet of low-sodium taco seasoning, like this one
• 1 bag shredded and pre-washed iceberg
• 1 bag reduced-fat 4 cheese Mexican-style or shredded cheddar or skip this stage and the next for paleo
• 1 small container of light sour cream
• 1 bunch green onion
• 1 avocado
• 1 container of pico de gallo
• salsa of your choice, I have a strong addiction to Julio’s Hot Salsa
• 1 yellow and 1 red bell pepper
• 1 serrano jalapeño pepper
• (optional) fresh cilantro, blue corn tortilla chips, 1 lemon or lime, and paprika seasoning
• if you need more protein and/or carbs add black beans and/or canned mexican style corn

Prep

• in a large skillet or anodized braiser  (on sale now for $48.95, value $160.00, I give it a 5 star rating and use it all of the time) spray non-stick cooking spray and crank your stove to medium high heat
• add in the ground turkey, break it up with a cooking spoon and brown the meat for 5ish minutes
• when the turkey is white and cooked through add two tablespoons of water and the taco seasoning
• stir, cover and reduce heat to low
• while the turkey is resting, begin to slice and chop the bell peppers, green onions, avocado, jalapeño pepper, and a palm-sized amount of cilantro – keep everything separated and off to the side. You will not need to use all of the bell pepper… use about 1/2 a cup chopped for the salad and cut the rest into strips to keep in the fridge and on hand for a healthy snack with hummus during the week. Only chop 2-3 springs of green onion.
• in a bowl (shallow pasta bowls like these or these work great for entree salads) add iceberg lettuce and top with ground turkey
• in small sections add a handful of chopped bell peppers, green onion, cilantro, jalapeños and avocado
• add a spoonful of pico de gallo, sour cream topped with paprika, and cheese
• top with salsa as this is your salad dressing
• fresh squeezed lemon and lime juice doesn’t hurt either
• garnish with a few blue corn tortilla chips… Olé!