Summertime Salads Start with Taco Salad…

Taco Salad:

Summertime is in full bloom and I’m really enjoying it! With all the gorgeous summer vegetables available from the farmers’ market or your own home garden now is the time to make salads — every day. I’ve combined two of our favorite everyday meals: turkey tacos and a great salad into a quick and easy one dish summer salad.  It’s packed with healthy vegetables from the farmers market, like soft lettuce leaves, juicy cherry tomatoes, fresh jalapenos, cilantro, cheddar cheese, turkey meat all topped off with fresh salsa. I just added the leftovers from the my turkey tacos to create this quick, delicious and easy Taco Salad.  Turkey tacos are one of my family’s favorite meals of all time but this Turkey Taco Salad might just beat the tacos as my favorite healthy meal!

Stay Inspired!

Ali in the Valley

Photo by: Ali

Summertime Salads Start with Taco Salad…

Turkey Taco Salad

  1. 2 ears corn (husks and silk removed)

  2. 2 limes

  3. 1/3 cup fresh cilantro leaves

  4. 1 1/2 tablespoons finely chopped and seeded jalapeno pepper

  5. 1/2 teaspoon coarse salt

  6. 1 pound ground turkey

  7. 1 teaspoon chili powder

  8. 1 teaspoon ground cumin

  9. 1/2 pound iceberg lettuce (torn into 2-inch pieces (about 3 cups))

  10. 1 cup canned black beans (drained and rinsed)

  11. 2 cups cherry tomatoes (cut into halves)

  12. 1/2 red onion (peeled and cut into 1/4-inch-thick wedges (about 1 cup))

  13. 1/2 cup of black olives (chopped)

  14. 1 cup of prepared salsa

  1. Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).

  2. Make the dressing: In a medium bowl, whisk together salsa, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.

  3. In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.

  4. Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, olives, and reserved corn. Toss to combine well. Drizzle with salsa dressing; serve immediately.

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