Thank you Kristen Bruestle for inspiring us to eat healthy during our Quarterly Meeting! Here's a link to the slides from Kristen's presentation.
We would like to share one recipe each week to provide new ideas for menu planning in your home. Thanks Kristen for sharing this recipe with us!
Skinny Taco Salad with ground turkey, black beans, avocado, and Greek yogurt
salsa dressing. An easy, delicious, low-carb recipe.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
2
|
flour tortillas fajita
size
|
2 teaspoons
|
extra virgin olive oil
divided
|
3/4 teaspoon
|
kosher salt divided
|
1/2 teaspoon
|
black pepper divided
|
1 pound
|
93% lean ground turkey
|
1 tablespoon
|
chili powder
|
1 teaspoon
|
ground cumin
|
1/2 teaspoon
|
garlic powder
|
1 head
|
Romaine lettuce roughly
chopped
|
1 (15-ounce) can
|
black beans rinsed and
drained
|
1 (11-ounce) can
|
Mexican style corn drained
|
2 cups
|
cherry tomatoes halved
|
1
|
medium avocado pitted
and diced
|
1 cup
|
loosely packed cilantro
leaves
|
1/2 cup
|
sharp cheddar cheese shredded
|
1/4 cup
|
thinly sliced green
onions
|
|
|
1/4 cup
|
prepared salsa
|
1/4 cup
|
plain greek yogurt
|
Directions:
Place a rack in the center of your oven, and preheat the oven to 425 degrees F.
Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and
cut them in half, then slice each half into 1/2-inch strips. Scatter the strips
in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil,
then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat,
then spread them into a single layer. Bake until golden brown and crisp, about
8 minutes, turning halfway through. Set aside to cool.
Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive
oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and
remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir
with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir
together the salsa and Greek yogurt to make the dressing.
Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt
mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese,
and green onions. Toss lightly to combine, then sprinkle the tortilla strips
over the top. Serve immediately with remaining salsa-yogurt dressing as
desired.
Recipe Notes
To make the recipe gluten free, swap corn tortillas in place of the flour
tortillas. Check the baking time a few minutes early, as the corn tortillas may
crisp more quickly.
Make it ahead: Store the cooked ground turkey in the refrigerator for up to 4
days, the corn and black beans in a separate container for up to 4 days, the
dressing in a container for up to 4 days, and the chopped tomatoes in a
container for up to 3 days. Washed, chopped lettuce can also be stored in the
crisper drawer for 2 to 3 days. Assemble the salad just before serving.
