Turkey Taco Salad
Naomi
ingredients
- For the Meat:
- 3/4 pound lean ground turkey/beef
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/3 cup water
- For the dressing:
- 4 medium tomatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon of grated lime zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped cilantro (optional)
- For the salad:
- romaine lettuce
- 2 avocados, diced
- corn tortilla chips, crushed
directions
- 1
To prepare the meat, heat a large skillet over a medium-high heat. Spray pan with PAM, or coat with olive oil. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder and red pepper flakes and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.
- 2
To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, lime zest, cilantro, salt and pepper.
- 3
Right before eating, pour a portion of the tomato mixture with the liquid on top of each, add avocado and crush tortilla chips on top.
Source: Tali Berger
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