Crumbly Turkey Taco Salad With Avocado Cream Recipe

I was thinking of a healthy meal that will not skip the meat. As you all know, I still want to have meat in my meals as I love protein in my diet. Then I thought about making this Crumbly Turkey Taco Salad With Avocado Cream recipe.

This salad is a quick pick-me-up food. It may use leftover ingredients, which means there is less time required to make this yummy salad.

I love making this turkey salad when I want one dish that has it all–meat, veggies, spices, and fruits! It’s really the best salad to have!

Crumbly Turkey Taco Salad With Avocado Cream Recipe

Gretel Shaw

This Crumbly Turkey Taco Salad With Avocado Cream recipe is a quick pick-me-up food. It may use leftover ingredients, which means there is less time required to make this yummy salad.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 651.3 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 head romaine lettuce - chopped
• 3 small tomato - chopped
• ¼ cup cheddar cheese - shredded
• 2 medium avocado
• 1 pinch salt
• 1 cup cilantro (coriander) - roughly chopped
• 1 medium lime juice - juiced
• 1 cup Greek yogurt
• 2 tablespoons olive oil
• 1 medium yellow onion - diced
• 1 medium green pepper (green capsicum) - chopped
• 1 medium zucchini - chopped
• 2 cloves garlic - minced
• 1 pound ground turkey (minced turkey)
• 1 pinch salt
• 1 pinch ground black pepper
• 1 teaspoon cumin
• 1 16- ounce salsa
• 1 small can red kidney beans - drained and rinsed
• ½ cup corn
• 8 small Taco shells

Instructions

 

• Shred the cheese and chop the lettuce and tomatoes. Set aside.
• Place the avocados, salt, cilantro, lime juice and Greek yogurt in the bottom of a food processor. Pulse until smooth. You may want to adjust the lime juice and salt to taste. Set aside.
• Heat olive oil in a large skillet over medium heat. When ready, add the onion and green pepper. Cook for about 2 minutes. Add the zucchini. Continue cooking until they’re barely beginning to soften. Add the garlic and cook for one more minute.
• Add the ground turkey and break it down with the side of a wooden spoon. Throw in a bit of salt and pepper to taste, along with the cumin. Cook until the centre of the turkey pieces is no longer pink. Pour out any of the extra juice.
• Add the whole jar of salsa. Cook for a minute, and then add the beans and corn. Cook until heated through.
• To assemble the salad, place some lettuce in the bottom of a taco shell. Add the meat and veggie mixture. Top with the cheese and avocado cream.

Nutrition

Calories: 651.3kcalCarbohydrates: 53.9gProtein: 43.5gFat: 33.3gSaturated Fat: 7gPolyunsaturated Fat: 5.3gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 71.9mgSodium: 1042mgPotassium: 2128.9mgFiber: 17.2gSugar: 15.3gVitamin A: 15574.1IUVitamin C: 70.2mgCalcium: 270.7mgIron: 5.1mg

How did this recipe turn out for you?We’re eager to hear your thoughts!