Crunchy Taco Salad with Spiced Ground Turkey
Recipe adapted and re-printed with permission from Penguin Random House. This crunchy taco salad is a delicious clean meal for everyday eating!
Servings: 3 Servings
Ingredients
Cilantro-Lime Vinaigrette:
- 1 cup packed fresh cilantro stems and leaves
- 1 clove garlic coarsely chopped
- 2 tablespoons pure maple syrup
- 1/4 cup fresh lime juice 1 to 2 limes
- 1/4 cup olive oil
Spiced Ground Turkey:
- 3 tablespoons olive oil
- 1/2 red onion finely diced
- 1 green bell pepper cored and chopped
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
Salad:
- 4 cups finely shredded red cabbage
- 4 cups chopped romaine hearts
- 1 cup julienned peeled jicama
- 6 radishes finely sliced
- 1/2 cup lightly packed fresh cilantro leaves
- 1 red Fresno chile thinly sliced
Instructions
Prepare the Cilantro-Lime Vinaigrette:
- In a blender, combine all of the ingredients for the vinaigrette. Puree on high until smooth and season with salt. Set aside.
Prepare the Spiced Ground Turkey:
- In a large heavy pan, heat the oil over medium heat. Add the red onion and bell pepper and sweat for 5 to 7 minutes. Add the turkey and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Stir in the chili powder, cumin, and salt. Add 1/3 cup of water, stir, and cook until turkey is completely cooked through and water has cooked off, 3 minutes more. Remove from the heat.
Prepare the Salad:
- Arrange the cabbage and romaine hearts on a large serving platter or individual plates. Top with the jicama, radishes, cilantro, and chile. Spoon the ground turkey on top and drizzle the salad with a generous amount of the vinaigrette.
Nutrition
Serving: 1grams