I love Mexican food for breakfast, lunch, dinner, and snacks, but if I ate that much of it, well, it wouldn't be a pretty picture. This means that I also love a good healthy short cut, like this Turkey Taco Salad. Turkey instead of beef, lettuce instead of a giant tortilla, and most of the flavor comes from salsa instead of anything junky. I really liked it, and Husband was even a fan.
(Source: Martha Stewart)
Total Time: 30 minutes
Serves: 6
Ingredients
4 tablespoons olive oil
1 small onion diced
1 pound ground turkey
1 small zucchini diced
1 red bell pepper ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes halved
1 cup (about 4 ounces) shredded cheese such as white cheddar or Monterey Jack
Instructions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes.
Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.
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