Turkey Taco Salad

• •
  1 Avocado(150g)
• •
  0.5 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

• •
  1 Garlic(3g)
• •
  0.3 tsp 1/4 tsp salt ($0.02)
• •
  2 tbsp Lime Juice, Fresh
• •
  0 Cilantro, Fresh(14g)
• •
  0.3 cup 1/4 cup water ($0.00)
• •
  0.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 lbs Ground Turkey, 99% Lean
• •
  2 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

• •
  1 Lettuce, Romaine(626g)
• •
  1 cup Corn, Sweet, Frozen
• •
  15 oz Beans, Black, Canned, Drained
• •
  1 Tomato, Cherry(17g)
• •
  1 JalapeñO Pepper(14g)
• •
  2 oz Cheddar Cheese

Instructions

1. 1Mince the fresh garlic, peel and pit the avocado, then add the avocado, sour cream, garlic, lime juice, cilantro, and the water to a food processor or blender; purée until smooth, then refrigerate the dressing until ready to use.
2. 2Heat the olive oil in a large skillet over medium heat for 1 minute, then add the ground turkey and cook 5–8 minutes, breaking it into small pieces as you stir, until about halfway cooked and no longer bright pink.
3. 3Add the taco seasoning packet to the turkey and stir to combine; continue cooking 3–4 minutes over medium heat, stirring frequently, until the turkey is fully cooked through with no pink remaining and reaches an internal temperature of 165°F.
4. 4While the turkey cooks, microwave the frozen corn for 2–3 minutes until thawed, then rinse and drain the black beans in a colander.
5. 5Wash and chop the romaine lettuce, halve the cherry tomatoes, thinly slice the jalapeño pepper, and shred the sharp cheddar cheese.
6. 6Divide the chopped romaine lettuce evenly into 4 airtight containers, then top each with equal portions of the black beans, corn, tomatoes, shredded cheddar, and cooked turkey while the turkey is still hot.
7. 7Sprinkle the jalapeño slices evenly over each salad, then divide the avocado dressing evenly among 4 small containers or drizzle 3–4 tablespoons over each salad just before eating to prevent sogginess.