The dressing on this salad is AH-MAZING! I posted the full recipe below, but I had to adapt my persona salad with I made it because I had this for dinner. I usually eat my starchy carbs at lunch or before, so I omitted the corn and beans. But it was STILL AH-MAZING!
I say set this up as a Taco Style Bar and let everyone pick their toppings. See the containers and how I built mine below!
1/2 pound 99% extra-lean ground turkey breast*****
1/2 teaspoon kosher salt
1/2 cup canned black beans, rinsed and drained****
1 large tomato, chopped*
1 garlic clove, minced
3 tablespoons chopped onion*
2 tablespoons chopped fresh cilantro, plus more for garnish
1 1/4 teaspoons ground cumin
3/4 cup frozen corn kernels****
1 medium hass avocado, chopped
1/4 cup plain greek yogurt
1 tablespoon fresh lime juice
1 medium fresh jalapeno pepper, chopped
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon plus 1/8 teaspoon kosher salt
Freshly ground black pepper
(**I filled up a blue container and marked a blue)
5 cups shredded green leaf lettuce*
1/2 cup shredded mexican cheese blend**
1 cup chopped tomatoes*
2 tablespoons sliced black olives***
2 tablespoons chopped scallions*
1 ounce baked tortilla chips, crushed ****
For the turkey-bean topping: Heat a large skillet over medium-high heat. Add the ground turkey, season with 1/4 teaspoon salt, and cook, using a wooden spoon to break the meat into small pieces, until no longer pink, 4 to 5 minutes. Add the beans, tomato, garlic, onion, cilantro, and cumin. Stir well, reduce the heat to low, cover, and cook for 20 minutes to blend the flavors. Uncover and add the corn and 1/4 teaspoon salt. Simmer until the liquid reduces and the corn is cooked through, 5 more minutes.
For the avocado crema: In a blender, combine half the avocado (reserve the other half for salad topping), plain greek yogurt, lime juice, 1/4 cup water, the jalapeno, cilantro, salt, and black pepper to taste. Blend until smooth.
For the salad: Divide the lettuce among 4 servings plates, Add the turkey-bean topping, cheese, tomatoes, olives, scallions, and remaining avocado. Top with the avocado crema and crushed torilla chips.
Adjust to fit into your plan, this salad is so versatile – Set it up as a Taco Bar and have everyone choose their own toppings!
Video of assembly and containers
Part 2 – WHOOPS Electricity went out! haha
Serving Size – 2 cups
Calories – 302
Fat – 11.5g
Saturdated Fat – 4g
Cholesterol – 45mg
Carbohydrate – 25g
Fiber – 8g
Protein – 25g
Sugar – 7g
Sodium – 526mg
*Recipe from The Skinnytaste Cookbook, not my own creation.