exps167536_SD2847494D02_15_5bLately, I have been addicted to this very healthy version of a tex-mex turkey style salad.  If you have a little “ole” in you and enjoy Mexican food, this is a must have.  It is a very clean, protein and nutrient packed meal.  Due to my strict competition training diet, I cannot have any oil based or creamy dressings so instead of the creamy ranch or avocado cilantro dressing recommended below, I blend Rice vinegar, cilantro, a dash of Stevia and dijon mustard for mine.  You can also add beans or corn as a variation.


  • 12 ounces ground turkey
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1-1/2 cups salsa/pico-de-gallo  (tomato, red onion, garlic, cilantro and lime)
  • 3 teaspoons Mrs. Dash SALT FREE Taco Spice
  • 8 cups torn romaine/kale mixed
  • 2 tablespoons fresh cilantro leaves
  • Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips and dressing of choice- Avocado Cilantro or Creamy Ranch pair perfectly!


  1. In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
  2. Stir in salsa, beans (if you are using), taco powder; heat through.
  3. Divide greems among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately. Yield: 4 servings.

And hey, a little Corona alongside would be a great addition. I will indulge in that in about 18 weeks!



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