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Crunchy Taco Salad with Spiced Turkey and Cilantro-Lime Vinaigrette from Heather Christo's cookbook, Pure Delicious | TheRoastedRoot.net #healthy #dinner #recipe #paleo
Crunchy Taco Salad with Spiced Ground Turkey
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Recipe adapted and re-printed with permission from Penguin Random House
Author: Julia
Cilantro-Lime Vinaigrette:
  • 1 cup packed fresh cilantro stems and leaves
  • 1 clove garlic coarsely chopped
  • 2 tablespoons agave nectar
  • 1/4 cup fresh lime juice 1 to 2 limes
  • 1/4 cup olive oil
Spiced Ground Turkey:
  • 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
Prepare the Cilantro-Lime Vinaigrette:
  1. 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:
  1. 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:
  1. 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.