Healthy Taco Salad

serves 3

Ingredients  

Turkey Taco Meat

12 mini bell peppers

olive or avocado oil spray

1/2 Tablespoon olive oil

500g turkey mince

2 Tablespoons taco seasoning - I use the mingle seasoning one

2 Tablespoons fresh salsa

Salad

1 large head romaine lettuce, washed, rinsed, dried and chopped

1/2 cup grape or cherry tomatoes, chopped

1/2 cup thawed frozen sweet corn

1/4 cup shredded Mexican cheese + more to taste

1/2 jalapeño pepper, de-seeded and chopped (optional)

1 avocado, chopped into chunks

1/4 cup tortilla chips, broken into pieces

chopped coriander, for garnish

hot sauce, to taste (optional)

fresh salsa, to taste

Creamy Southwest Dressing

4 ounces plain Greek yogurt

1 teaspoons lime juice

1/8 teaspoon cumin

1/4 teaspoon chilli powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup fresh salsa

2 Tablespoons fresh coriander

OR save yourself from above and just be plain Jane and use sirriacha mayo yeowww

Instructions 

• Roast peppers: Preheat oven to 400°F. Place peppers on a baking sheet, spray with olive or avocado oil cooking spray, sprinkle on a little salt and pepper and place in the oven to roast for 20-30 minutes, or until peppers are soft. Let peppers cool, remove stems and any large seeds and then dice into small pieces. The diced up peppers should measure out to be about 1/3 cup.

• Make dressing: Add all ingredients for the dressing into a blender and blend until fully combined and smooth. You can also use an immersion blender for this.

• Cook turkey: Add oil to a fry pan over medium heat. Once hot, add turkey. Break meat into small pieces using a spatula or meat chopper as it cooks. Cook for about 6-8 minutes or until the turkey is no longer pink. Add taco seasoning, salsa and roasted peppers to the pan and toss to combine. Set aside.

• Prep salads: While the turkey it cooking start to prep your salad ingredients. To build salads, start with a base of romaine lettuce in each bowl and add the toppings, turkey taco meat, tomatoes, corn, cheese, jalapeño, avocado and chips.

• Serve: Drizzle a little dressing over each salad and serve with chopped cilantro and extra dressing. Add some fresh salsa and a few drops of hot sauce if using. Another option is to place all the salad ingredients into a large salad bowl and toss with dressing, then portion into two-four bowls for serving.

Nutrition

Serving: 1salad | Calories: 526kcal | Carbohydrates: 34g | Protein: 41g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 113mg | Sodium: 573mg | Fiber: 10g | Sugar: 15g