Fiesta Salad: Turkey Taco Salad with Roasted Corn Avocado Salsa
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • Turkey taco meat:
  • 1 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 pound organic skinless ground turkey (dark and light meat)
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1 tablespoon tomato paste
  • 1 cup homemade or organic boxed chicken broth or water (if buying boxed make sure to check ingredients. Should be just chicken, water and vegetables).
  • For Salsa:
  • 1 ear of organic corn
  • ½ cup cherry tomatoes, cut into 4’s
  • ½ diced avocado
  • Juice of 1 lime
  • 2 tbs. finely chopped red onion
  • 2 tsp. finely chopped jalapeno
  • 2 tbs. chopped cilantro
  • ¼ teaspoon sea salt
  • For Salad:
  • 1 head of shredded romaine lettuce
  • 2 cups of cooked brown rice
  1. For Turkey Taco Meat:
  2. Heat oil in a large pan over medium-high heat.
  3. Sauté onion and cook until they becomes translucent.
  4. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 3 to 4 minutes.
  5. Stir in chili powder, salt, and tomato paste and cook 1 minute.
  6. Add broth and simmer, stirring occasionally, until liquid started to evaporate, thicken, and cling to meat.
  7. For Salsa:
  8. Preheat oven to 350 degrees
  9. Place ear of corn on rack and roast for 30 min.
  10. Once cool, cut off corn with a knife, holding it perpendicular to the table, and cutting down.
  11. Add all ingredients to a bowl and mix well.
  12. For Salad:
  13. Assemble salad by placing romaine first, then brown rice, meat and salsa on top.
  14. Enjoy!
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