with corn, avocado, pickled onions, and sour cream
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:5 days
A note about serious food allergies
In the hierarchy of salads, the taco salad reigns supreme. But this is no ordinary taco salad - no droopy lettuce and overly salty taco meat here, folks. This is a fresh, healthy, holy-moly-there's-so-much-flavor-here taco salad. Piled high with perfectly spiced, lean ground turkey, creamy avocado, sour cream, corn, and all the fixins, this is a salad for the hungriest among us.
Hold romaine heads at root end and cut into thin shreds. Peel onion and slice into thin rounds. Halve grape tomatoes. Stem cilantro. Rinse corn kernels under warm water if still frozen. Halve and juice lime.
Pickle the Red Onion
Toss red onion in a medium mixing bowl with 2 Tbsp. lime juice and a pinch of salt. Marinate 10 minutes before serving, mixing a couple times to marinate evenly. While onions pickle, cook turkey.
Cook the Turkey
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add ground turkey and taco seasoning to hot pan. Cook until no pink remains, 6-8 minutes. Taste, and season with a pinch of salt and pepper if needed.
Prepare the Avocados
Halve avocados and, one at a time, remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out flesh with a spoon. Cut avocado flesh into ½" dice.
Finish the Salad
Combine lettuce, grape tomatoes, avocado, and corn in a large mixing bowl. Toss with chipotle ranch dressing (to taste). Season with a pinch of salt and pepper, if desired.
Plate the Dish
Serve salad on a plate or in a bowl and top with turkey, pickled onion (to taste), cilantro, and a dollop of sour cream.