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Taco Salad

by Janet Casperson, Blue Ridge Bear Yogurt & Espresso

1 lb ground turkey
1 red onion
3 tbsp evoo
Sea salt & pepper to taste
Southwestern spices (optional)
2 medium size tomatoes
2 fresh or pickled jalapenios with seeds and veins removed
1 cucumber
1/4 cup chopped cilantro (previously washed)
1 cup plain Greek yogurt
Mexican cheese blend
1 butterlettuce (whole leaves washed and dried)
1 avocado
2 cups of cups of black beans (optional)
2 limes

  1. In medium heat add evoo, 1/2 chopped onion, turkey, salt & pepper and Southwestern spices. Cook thoroughly and let cool. Drain excess grease into a plastic container that you can cover with lid and dispose to the trash. Do not pour down the sink, that will clog the pipes and it's bad for the environment.
  2. For "pico de gallo": fine dice remaining 1/2 onion, tomatoes, cilantro and jalapenios. Add salt and the juice of both limes.
  3. Place lettuce leaves on a bowl. Put some of the turkey on the lettuce and on each corner place a scoop of: Greek yogurt (to substitute for sour cream), black beans, "pico de gallo" and cheese blend.
  4. Top it all with a few slices of ripe avocado. If you need something crunchy to substitute the taco shell, you can pair with flaxseed chips or any other high fiber chip you'd like.


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