recipe

turkey taco salad boats

Name: turkey taco salad boats
Prep time: 15 min
Cook time: 25 min
Cuisine: Fusion
Ingredients: produce; 8 organicgirl© romaine heart leaves; ½ cup organicgirl© avocado cilantro dressing; 1 medium onion, chopped; 4 green onions, thinly sliced; 1 medium tomato, diced; 2 garlic cloves, minced

switch up the typical taco salad with this gluten-free turkey option using our romaine heart leaves as the bowl.

mixed with layers of spices and flavor, plus wholesome veggies that give a nod to your favorite fresh, chunky salsa. top it off with a generous drizzle of our avocado cilantro dressing for a burst of flavor! this recipe makes a great healthy lunch or light dinner, and it's easy enough to be a prep-ahead meal.

prep time: 15 minutes | cook time: 25 minutes

ingredients

4 servings

produce
8 organicgirl© romaine heart leaves ^♥
½ cup organicgirl© avocado cilantro dressing
1 medium onion, chopped
4 green onions, thinly sliced
1 medium tomato, diced
2 garlic cloves, minced

meat
1 pound Diestel ground turkey

dairy
1 cup (4 ounces) shredded Black Diamond 5-year cheddar

grocery
2 tablespoons Fresh to Market olive oil
1 tablespoon Morton & Bassett chili powder
2 teaspoons Morton & Bassett cumin
¾ teaspoon fine sea salt
2 tablespoons tomato paste
1 cup roughly crushed Fresh to Market tortilla chips

substitutions

^♥ substitute with little gems

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directions

1. in a large skillet, heat oil over medium. add onion and sauté until softened, 6-8 minutes. add turkey and cook, breaking up meat with a spoon, until no longer pink, about 10 minutes.

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2. stir in garlic, chili powder, cumin, salt, tomato paste, and ¾ cup water. bring to a boil, then reduce heat to simmer until thick, about 5 minutes.

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