Green Chile Turkey Paleo Taco Salad

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 diced green chiles
• 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

1. Warm the 2 tsp. olive oil in a large nonstick skillet. Add the ground turkey, and as it cooks, use a spatula to crumble it into small pieces.
2. Cook over medium-high heat until the moisture from the turkey is gone and the meat begins to take on a little color, about 4-5 minutes. Stir in the green chile salsa, lime juice, ground cumin, canned diced green chiles, and a bit of salt and fresh-ground black pepper.
3. Turn the heat to low and leave the turkey mixture to gently bubble while you get everything else ready, giving it a stir now and then.
4. For the dressing, put the green chile salsa, finely chopped cilantro, or green onion if cilantro is not your thing, lime juice, ground cumin, and salt into a food processor or the bowl attachment of an immersion blender. Process until the herbs are chopped into the mixture. If you do not have either tool, mince the cilantro very finely by hand before mixing.
5. Pour in the olive oil and blend again until the dressing comes together.
6. Roughly cut up the romaine, rinse it in a salad spinner, and spin until dry. If you are working without a spinner, rinse the lettuce in a colander, drain it thoroughly, and blot it dry with paper towels.
7. Remove the stems and seeds from the green and red bell peppers, then slice the peppers into small, narrow strips.
8. Halve the Poblano chile, remove the stem and seeds, and mince the Poblano finely.
9. Prepare the cilantro by chopping it, or use sliced green onions instead if you are skipping cilantro.
10. Dice the avocado and gently coat it with the 1 T lime juice.
11. Once the turkey mixture has reduced and no liquid remains, put the salad together.
12. In a salad bowl, toss together the romaine, the strips of green bell pepper, the strips of red bell pepper, the minced Poblano, and the cilantro or green onion, using as much dressing as you like.
13. Divide the dressed lettuce mixture among serving plates. Spoon a generous portion of the turkey over each salad, add another small drizzle of dressing if you want it, and finish with the diced avocado.