Turkey Taco Salad w/ Creamy Salsa Dressing

I was in the mood for Mexican and also was feeling the continuation of the salad kick I’ve been on over the past few weeks, so taco salad it was. All my favorite taco flavors lightened up by removing the beloved corn tortilla and loading on the veggies…. Feel free to top with crushed tortillas, though :)

(Featured on my Maine cutting board - the first Christmas gift Charlie ever got me and he always makes fun of me for never using it because I'm afraid to dirty it because I love it too much.....)

There are a million ways you can make a taco salad. I like this recipe because it mixes together the majority of the veggies in a sort of relish making it really easy to assemble. Sweet corn, black beans, cherry tomatoes, bell pepper, and PICKLED jalapenos (yessss!) tossed with cilantro and lime for a great combo of flavors, colors and textures…. Muy importante in a taco salad. And it’s healthy! And pickled jalapenos are my favorite.

Equally as important and wonderful on the salad is the dressing. A puree of salsa, light sour cream, lime juice, a lil olive oil and spices make for a perfect, healthy-ish dressing to tie everything together. It’s creamy and spicy and gives that roasted tomato flavor without dumping a spoonful of straight salsa on lettuce which to me just looks kinda weird. Plus there are enough textures going on so a smooth, creamy dressing is just what you need.

Last but not least you have lean ground turkey cooked in taco spices as yet another healthy twist on the salad. Oh and also black olives for a punch of briny-ness and the cheddar cheeeeeeese. So basically all the flavors you want are there. Once you make the relish, meat and dressing, during the week you can just microwave the turkey and layer the salad up and it’s lunch/dinner/fiesta in your mouth in 2 minutes!

Chicken, beef, shrimp or pork or tofu or soy crumbles or really anything would work fine as the protein in this, too. Or you could forgo that completely because there is a decent amount of black beans.

The recipe makes enough for about four salads.

PS - I didn't take a photo with the dressing on the salad because I'm impatient and taking a photo of a salad with creamy dressing all over it and making it look appetizing is surprisingly difficult.





Taco Salad w/ Creamy Salsa Dressing

Ingredients:

1 cup salsa
3/4 cup light sour cream
2 tbsp olive oil
1/2 lime juiced
1/2 tsp cumin
salt & pepper to taste
1 cup drained canned sweet corn
1 cup drained and rinsed black beans
1 cup halved cherry tomatoes
1/2 cup diced red bell pepper
3 tbsp minced pickled jalapenos
1 tbsp lime juice
1/4 cup chopped cilantro
1 lb lean ground turkey
2 tsp cumin
2 tsp ancho chili powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp salt
1/4 tsp fresh cracked pepper
Black olives
Cheddar cheese
Salad greens

Directions:

• In a food processor or blender, puree the salsa, sour cream, olive oil, lime juice, cumin and salt and pepper to taste. Put in mason jar or bowl and set aside.
• In medium bowl mix together corn, beans, tomatoes, bell pepper, jalapenos, lime juice and cilantro. Set aside.
• Heat skillet over medium-high and add a tbsp of oil. Add the turkey and season with cumin, chili powder, paprika, oregano, salt and pepper. Cook and break down to crumbled until cooked through. Drain excess fat and taste to check the seasoning. 
• Assemble salad with greens, black bean & corn mixture, turkey meat, black olives and fresh grated cheddar cheese. Top with salsa dressing.