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Green Chile Turkey Paleo Taco Salad

Green Chile Turkey Paleo Taco Salad
  • Category

    Main Dish

  • Cusine

    Mexican

Ingredients

1 1/2 lb. lean ground turkey

2 tsp. olive oil

1 1/2 cup green chile salsa

1/4 cup fresh-squeezed lime juice

1 T ground cumin

1 can

salt and fresh ground black pepper to taste

1/4 cup green chile salsa

1/2 cup finely chopped fresh cilantro

2 T fresh-squeezed lime juice

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 cup olive oil

6 heads baby romaine lettuce

1 green bell pepper

1 red bell pepper

1/2 small Poblano pepper, finely chopped

1/2 bunch chopped cilantro

2 avocados

1 T fresh-squeezed lime juice

Directions

Heat the 2 tsp. olive oil in a large non-stick frying pan; add the ground turkey and break apart with a turner as it cooks. Cook the meat over medium-high heat until any released liquid has evaporated and the meat is starting to lightly brown, about 4-5 minutes. Add the green chile salsa, lime juice, ground cumin, diced green chiles from a can, and a little salt and fresh-ground black pepperLet the mixture simmer on low while you prep the other ingredients, stirring occasionally. To make the dressing add green chile salsa, finely chopped cilantro , lime juice, ground cumin, and salt to food processor or the bowl attachment of an Immersion Blender and process until the cilantro is well chopped. Add the olive oil and buzz until it’s blended with the other ingredients. Coarsely chop the romaine lettuce, wash in a salad spinner, and spin dry. Cut away the stem and seeds part of the green and red bell pepper and cut the peppers into short thin strips. Cut the Poblano chile in half, discard the stem and seeds and finely chop the Poblano. Chop the cilantro Chop the avocado and toss with the 1 T lime juice. When all the liquid has cooked down in the meat mixture, assemble the salad. Combine the chopped romaine, green pepper strips, red pepper strips, chopped Poblano, and cilantro in a salad bowl and toss with the desired amount of dressing. Arrange the lettuce mixture on individual serving plates, top with a generous amount of the meat mixture, drizzle over a little more dressing if desired, and top with diced avocado.