Turkey Taco Salad Recipe:
2Tb olive oil
1 bell pepper (colour is up to you)
1 pckg of ground turkey
1 can of beans (I prefer black, when all else fails, use what you’ve got)
1 can of refried beans (optional)
1/2 cup of corn (frozen is always good to have on hand)
1 C of salsa
1/4C or package of taco seasoning
Heat the oil in a pan and add onion, cook until transparent
Add the turkey and bell pepper, cook until meat has browned
Add the salsa, seasoning, beans and corn and simmer until it’s heated through (you can always add more of what you like and less of what you don’t, a can of chilis is always delicious).
While that’s simmering away, you then whip up a salad. This is where the fun comes in. Depending on the season/what I have in my fridge I’ll use anything from organic baby greens to an organic lettuce/spinach combo as my base.
I then top it with bell peppers, green onions, cucumber, avocado, red onion.
After the turkey mix has been cooked, I then divide my salad into individual bowls and add shredded goat cheese (or plain yogurt) and more salsa with a couple tortilla chips to give it that extra crunch.
I love making this because there is a ton of freedom to add what you want, or just whatever you have lying around the house. If you don’t want to eat the chips, you can always add Mary’s rice crackers which taste just as good as any chip will.