quick and easy for a weeknight, this dish is packed with flavor. most of the effort put in will be spent on chopping, there is very little cooking involved.
turkey taco salad
- 2 tablespoons neutral oil (i used canola)
- 1/2 an onion
- 3 cloves of garlic, peeled and minced
- 1 teaspoon cumin
- pinch of cayenne pepper
- 2 tablespoons of tomato paste
- 1# ground turkey (or chicken, or beef, or bison)
- 2 heads romaine lettuce
- 2 avocados
- 1 can black beans, drained
- 2 tomatoes
- cheese (about 1 cup)
- tortilla chips (about 1 cup, crumbled)
- 4 tablespoons sour cream
- 1 cup salsa verde
to make the dressing, mix the sour cream and salsa in a small bowl and set aside.
heat the oil in a pan over medium high and add the onion, then the garlic, and a pinch of salt. saute for a few minutes until they begin to soften, then add the cumin and cayenne and stir through. add the tomato paste and make sure it is incorporated, then add the turkey and break up with a wooden spoon. continue cooking the turkey until it is fully cooked. once it is, turn off the heat and set to the side.
meanwhile, cut the romaine, avocados, and tomatoes and add to a large bowl with the black beans and cheese. add the dressing and toss. plate the salad mixture, then crumble (with your hands) some tortilla chips onto each plate, then top with the turkey mixture.
notes: this dressing is so simple and so good. you could add some fresh (or frozen/canned, but it wouldn’t be as good) corn to this as well.