Crunchy Taco Salad with Spiced Ground Turkey

Name: Crunchy Taco Salad with Spiced Ground Turkey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 Servings
Ingredients: 1 cup packed fresh cilantro stems and leaves; 1 clove garlic; 2 tablespoons pure maple syrup; 1/4 cup fresh lime juice; 1/4 cup olive oil; 3 tablespoons olive oil; 1/2 red onion; 1 green bell pepper; 1 pound ground turkey; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon kosher salt; 4 cups finely shredded red cabbage; 4 cups chopped romaine hearts; 1 cup julienned peeled jicama; 6 radishes; 1/2 cup lightly packed fresh cilantro leaves; 1 red Fresno chile

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 Servings
Calories
764 kcal
Course
Salad
Cuisine
Mexican

Crunchy Taco Salad with Spiced Ground Turkey

Tyler Espinosa

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Recipe adapted and re-printed with permission from Penguin Random House. This crunchy taco salad is a delicious clean meal for everyday eating!

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Ingredients

Servings

Cilantro-Lime Vinaigrette:

1 cup packed fresh cilantro stems and leaves
1 clove garlic coarsely chopped
2 tablespoons pure maple syrup
1/4 cup fresh lime juice 1 to 2 limes
1/4 cup olive oil

Spiced Ground Turkey:

3 tablespoons olive oil
1/2 red onion finely diced
1 green bell pepper cored and chopped
1 pound ground turkey
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt

Salad:

4 cups finely shredded red cabbage
4 cups chopped romaine hearts
1 cup julienned peeled jicama
6 radishes finely sliced
1/2 cup lightly packed fresh cilantro leaves
1 red Fresno chile thinly sliced

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Instructions

Prepare the Cilantro-Lime Vinaigrette:

In a blender, combine all of the ingredients for the vinaigrette. Puree on high until smooth and season with salt. Set aside.

Prepare the Spiced Ground Turkey:

In a large heavy pan, heat the oil over medium heat. Add the red onion and bell pepper and sweat for 5 to 7 minutes. Add the turkey and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Stir in the chili powder, cumin, and salt. Add 1/3 cup of water, stir, and cook until turkey is completely cooked through and water has cooked off, 3 minutes more. Remove from the heat.

Prepare the Salad:

Arrange the cabbage and romaine hearts on a large serving platter or individual plates. Top with the jicama, radishes, cilantro, and chile. Spoon the ground turkey on top and drizzle the salad with a generous amount of the vinaigrette.