Turkey Taco Salad Fiesta

Salad, but add a little bit of spice.

Nutrition

Per serving: 556.5 calories, 35.16g protein, 28.27g fat, 48.66g carb, 19.2g dietary fiber, 5.14g saturated fat, 6.87g total sugar, 0.0g added sugar

Significant source for: Protein, Fiber, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Fluoride, Manganese, Selenium, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin B-12, Choline, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

1 tablespoon olive oil

1 pound ground turkey

1/2 cup salsa

1/2 teaspoon salt

1 1/2 cups water

2 cups frozen corn kernels

2 romaine hearts, chopped

1 (15.5 oz) can canned black beans, rinsed and drained

2 avocadoes, cored and cubed

1 (10 oz) package cherry tomatoes, halved

2 tablespoons chopped shallots

preparation

step 1.

In a pot, combine 2 cups frozen corn kernels and 1u00bd cups water. Bring to a boil, reduce heat to low, simmer for 5 to 6 minutes. Drain and set aside.

step 2.

While the corn is cooking, in a sautu00e9 pan, heat 1 tablespoon olive oil over medium heat. Add 1 pound ground turkey, u00bd cup salsa, and u00bd teaspoon salt. Cook for 8 to 10 minutes or until no longer pink.

step 3.

While the turkey is cooking, prepare the salad ingredients: chop 2 romaine hearts, rinse and drain 1 (15.5 oz) can black beans, core and cube 2 avocadoes, halve 1 (10 oz) package cherry tomatoes, and chop 2 tablespoons shallots.

step 4.

To assemble the salad, divide the chopped romaine among serving bowls. Top with the cooked turkey, corn, black beans, avocado, tomatoes, and shallots. Serve immediately.

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