Tex-Mex Turkey Taco Salad

Ingredients

• 1 Romaine Heart
• 1 Red Onion
• 4 oz Grape Tomatoes
• 4 Cilantro Sprigs
• 2 oz Frozen Corn Kernels
• 1 Lime
• 12 oz Ground Turkey
• 3 Tbsp. Taco Seasoning
• 1 Avocado
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Ripen hard avocados in 1-2 days by closing them in a paper bag alone or with a banana, apple, or Taco seasoning gets its bold flavor from smoky spices like paprika, chile powder, onion, and cumin.

2. 2

   Prepare the Ingredients: Hold romaine head at root end and cut into thin shreds. Peel onion and slice into thin rounds. Halve grape tomatoes. Stem cilantro. Rinse corn kernels under warm water if still frozen. Halve and juice lime.

3. 3

   Prepare the Avocado: Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out flesh with a spoon. Cut avocado flesh into ½” dice. Pickle the Red Onion lime juice and a pinch of salt. Marinate 10 minutes before serving, mixing a couple times to marinate evenly. While onions pickle, cook turkey.

4. 4

   Finish the Salad: Place lettuce, grape tomatoes, avocado, and corn dressing (to taste).

5. 5

   Cook the Turkey: medium-high heat. Add ground turkey and taco seasoning to hot pan. Cook until no pink remains, 6-8 minutes. Taste, and season with a pinch of salt and pepper if needed.

6. 6

   Plate the Dish: Serve salad on a plate or in a bowl and top with tur- key, pickled onion (to taste), cilantro, and a dollop of sour cream. Season with a pinch of salt and pepper, if desired. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Red onion has a strong flavor (especially once it’s pickled), so add to taste. dressing is subtly tinged with heat from smoked jalapeños. the recipe before you start–we promise it will be time