Healthy Turkey Taco Salad

Salads are meant to be a quick, healthy meal…until you start to chop, dice and julienne every vegetable in your kitchen. In the middle of all that knife wielding, you wonder if it’s worth all the time and trouble. It probably is, but wouldn’t it be better if you could cut back on the cutting board? This turkey taco salad promises to be easy, because it involves less chopping and more mixing. Now grab your favorite taco toppings and toss together an instant mealtime hit!

Healthy Turkey Taco Salad

Makes 4 servings; each serving includes about 1-1/4 cups turkey taco meat with ¼ cup avocado, ¼ cup black beans, 2 cups lettuce, 1 tablespoon Greek yogurt, ½ cup diced tomatoes & juice of ½ lime

Ingredients

1 lb. lean ground turkey
1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil
1 small onion, chopped
1 red bell pepper, seeds and stem removed, chopped
2 cups spinach
1 tsp. Vitacost Certified Organic Ground Cumin
1 tsp. chili powder
¼ tsp. Vitacost Certified Organic Garlic Powder
¼ tsp. Vitacost Certified Organic Oregano
¼ tsp. paprika
¼ tsp. Vitacost Himalayan Pink Salt
¼ tsp. black pepper

Toppings (optional)

Iceberg lettuce
Spinach (uncooked)
Plain Greek yogurt or sour cream
Vitacost Certified Organic Black Beans
Tomatoes, diced (or canned diced tomatoes)
Avocado, diced
Juice of 1 lime

Additional Sides & Serving Options

Shredded cheese
Corn
Vitacost Certified Organic Chipotle Ranch Dressing
Tortilla chips

Directions

Heat a large skillet over medium to medium-high heat. Add turkey and cook until no longer pink. Drain, spoon onto a plate and set aside. Return skillet to heat.
Heat olive oil in the skillet, and then add onion and bell pepper. Cook about 6 minutes or until softened, stirring occasionally.
Add cooked turkey and remaining ingredients to skillet. Stir to combine.
Reduce heat to low and cook mixture another 6-8 minutes, or until spinach has wilted.
Divide mixture into 4 bowls. Serve with your favorite toppings and sides.