Ingredients
Method
Preparation
- In a skillet, heat olive oil over medium heat.
- Add ground turkey and cook until browned, about 5–7 minutes, breaking it apart with a wooden spoon.
- Stir in the taco seasoning and cook according to package directions, typically about 2–3 more minutes.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, corn, black beans, and avocado. Toss gently.
- Scoop the hot taco-seasoned turkey on top of the salad.
- Sprinkle with shredded cheese, dollop with salsa, and garnish with sour cream before serving.
Notes
For serving, you can present the salad in large bowls or individual portions. Store leftovers in an airtight container in the refrigerator for 2-3 days, keeping dressings separate until ready to eat. Consider preparing extra turkey for meal prep.
