Cinco de Mayo Taco Salad Recipe
May 3, 2013
A delicious, healthy taco salad recipe made with avocado, turkey and pico de gallo.
This is one of my all-time favorite salad recipes, perfect for National Taco Day or Cinqo de Mayo!
Makes 4 servings
Pico de gallo:
4 plum tomatoes, chopped
½ small onion, chopped
1 jalapeño pepper, seeded and chopped
1 avocado, chopped
¼ cup cilantro, chopped
3 tbsp lime juice
1 tsp salt
½ tsp sugar
½ piece of stale bread
2 tbsp milk
2 tsp olive oil
2 cloves garlic, minced
½ small onion, minced
1 lb lean ground turkey (can be substituted for beef or chicken)
2 tsp ground cumin
¼ tsp chili powder
¼ tsp red pepper flakes
1 tsp smoked paprika
1 tsp salt
8 cups romaine lettuce (1 large head), chopped
2 cups black beans, cooked
½ cup non-fat Greek yogurt
½ cup reduced-fat shredded cheese
To prepare the pico de gallo:
Combine tomatoes, onion, jalapeño, avocado, cilantro, lime juice, salt and sugar in a medium bowl and set aside.
To prepare the turkey:
Soak the bread in milk and set aside. In a large skillet over medium-high heat, add the olive oil.
Cook the garlic and onion in the skillet for 1 to 2 minutes, stirring frequently.
Add the ground turkey and brown, being careful not to break up the turkey too much. Add the cumin, chili powder, red pepper flakes, smoked paprika and salt and mix well.
Squeeze the milk from the bread into the turkey and stir. The milk will keep leaner ground meats from drying out. Discard the bread.
Arrange 2 cups of lettuce in a bowl and top with ¼ of the turkey, ½ cup black beans, ¼ of the pico de gallo and 2 tablespoons each of the yogurt and cheese.
Nutritional information per serving:
Saturated Fat: 5g
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