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.
Peel onion and slice into thin rounds.
Halve and juice lime.
Hold romaine head at root end and cut into thin shreds.
Halve grape tomatoes.
Rinse corn kernels under warm water if still frozen.
Pickle the Onion
Toss 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 medium non-stick pan over medium-high heat.
Add ground turkey and taco seasoning to hot pan. Cook, breaking up with a spoon, until no pink remains, 6-8 minutes.
While turkey cooks, prepare avocado.
Prepare the Avocado
Halve avocado and 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
Place lettuce, grape tomatoes, avocado, and corn in another medium mixing bowl.
Toss with chipotle ranch dressing (to taste).
Season with a pinch of salt and pepper, if desired.
Plate dish as pictured on front of card, with pickled onion (to taste), cilantro, and a dollop of sour cream. Bon appetit!