Warm Mexican Ground Turkey Salad

A low fat taco salad made with ground turkey. To lower the fat even more, use low fat dressing and light sour cream instead of guacamole.

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Ingredients:

• 1 lb ground turkey
• 3 zucchini squash sliced into rounds,  then cut in half
• 1 onion diced
• 3 Tbsp canned diced green chilis
• 1 cup canned or frozen yellow kernel corn
• 1 Tbsp olive oil
• 1 Tbsp kosher salt
• 1/2 tsp white pepper
• 1 tsp cumin
• 1/2 tsp coriander
• Dash dried cilantro
• 1 cup cooked brown rice
• Diced fresh tomato
• Tortilla chips
• Salsa
• Guacamole
• 1 bag chopped romaine lettuce

Method

In a large sausepan, heat olive oil. Add diced onion and saute until soft. Add crumbled turkey to pan with salt, pepper, cumin, coriander and cilantro. Saute until the turkey is just cooked (no longer pink) over medium heat. Add squash, corn, and diced chilis and stir. Lower heat and cover for about 10 minutes or until squash is soft. Add cooked brown rice to mixture and lightly toss together. Serve on large plates layering chips, then romaine, and then turkey mixture. Sprinkle with tomatoes and a dollop of guacamole. Serve with salsa or ranch dressing if you prefer. Best if served warm.

Notes:

Number of servings: 4

Submitted By: dinner recipe
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