Turkey Taco Salad Bowl

Ingredients

• 230 g lean turkey mince
• 1 small head romaine
• 120 g corn
• 150 g black beans
• 150 g cherry tomatoes
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 120 g Greek yogurt
• 1 tbsp lime juice
• to serve avocado
• 2 tbsp chopped cilantro

Method

1. Step 1

   Measure out the 230 g lean turkey mince and loosen it with your hands so it cooks evenly.

2. Step 2

   Season the lean turkey mince with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, then cook it in a hot pan until browned and cooked through. Let it rest while you build the salad.

3. Step 3

   Chop the romaine (1 small head), drain the corn (120 g), drain and rinse the black beans (150 g), and halve the cherry tomatoes (150 g).

4. Step 4

   In a jar or bowl, whisk together the ingredients for the lime crema with Greek yogurt until smooth and glossy.

5. Step 5

   Add the greens and prepared vegetables to a large bowl and toss lightly with half of the dressing.

6. Step 6

   Slice or flake the cooked lean turkey mince and place it on top of the salad. Add any warm ingredients last so the greens stay fresh.

7. Step 7

   Spoon over the remaining dressing, add avocado and cilantro, and serve right away.