Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 2 tbsp taco seasoning
  • 1/4 cup water or low-sodium chicken broth
  • 1/4 tsp salt
  • 6 cups chopped romaine lettuce
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed or charred
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/4 tsp ground cumin
  • 1 tbsp water

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced yellow onion and sauté for 3–4 minutes until the edges are translucent and softened.
  3. Add the minced garlic and cook for another 60 seconds until fragrant.
  4. Increase the heat to medium-high and add the lean ground turkey to the skillet. Use a wooden spoon to break the meat into small, uniform pieces. Cook until the turkey is completely browned and no longer pink, reaching an internal temperature of 165°F (74°C), usually taking 5–7 minutes.
  5. Sprinkle the taco seasoning and salt over the meat and stir to coat.
  6. Pour in the water or low-sodium chicken broth. Reduce the heat to low and let the mixture simmer for 5 minutes until the liquid reduces into a thick, velvety glaze.
  7. In a large mixing bowl, toss the chopped romaine lettuce, canned black beans, frozen corn, and cherry tomatoes.
  8. In a separate small bowl, whisk together the plain Greek yogurt, fresh lime juice, lime zest, ground cumin, and 1 tbsp water to create the dressing.
  9. Divide the salad mixture into four bowls.
  10. Top each bowl with a generous scoop of the warm turkey, diced avocado, and chopped fresh cilantro.
  11. Drizzle each bowl with the Greek yogurt dressing.