Tuesday, July 13, 2010

Turkey Taco Salad

A heartier salad and a great way to use up ground turkey.


16 ounces lean ground turkey
1-1.5 tablespoons taco seasoning (*use a gluten-free brand if you are on a gluten-free diet)
8 cups chopped lettuce (romaine, iceberg)
½ cup shredded low fat cheese (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)
¼ cup chopped avocado
¼ cup fat free sour cream or Greek yogurt
1 cup salsa, or my Pico de Gallo recipe works well
chopped cilantro (optional, for garnish)
ICB spray or olive oil using olive oil sprayer (if both n/a use 2 teaspoons of olive oil)
A few low fat tortilla chips, crushed (*use a gluten-free brand if you are on a gluten-free diet)


Spray a medium sized pan with ICB or olive oil sprayer (if neither are available, use a teaspoon of olive oil) add the turkey meat and brown on medium heat, breaking up into small pieces, for about 5-7 minutes, Add the taco seasoning, give a few more spritzes of ICB, olive oil with the sprayer (or drizzle with 1 teaspoon olive oil) stir well and heat until cooked throughout, about 5-7 minutes. Set meat aside. Divide the lettuce into four portions and plate. Top each with ¼ of turkey mixture, 2 tablespoons cheese, 1 tablespoon chopped avocado,1 tablespoon fat free sour cream or Greek yogurt, ¼ cup salsa and crushed chips and cilantro of desired. Serve immediately.

Makes 4 servings

Serving size: 1/4th recipe Calories 230 Protein 34 g Carb 10 g Fiber 3 g Sugars 3 g Fat 6 g Saturated fat 1 g Sodium 410 mg


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