Turkey & Black Bean Taco Salad

Warm, cumin-spiced turkey and black beans turn crunchy greens into a generous taco-inspired bowl. Corn, tomatoes, avocado and a lime-yogurt dressing add color and freshness.

Serves: 2 · Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes

Greens: Romaine, Baby kale
Protein: Ground turkey, Black beans, Greek yogurt

For the Salad

• 300 g lean ground turkey
• 2 tsp olive oil
• 1/2 small yellow onion, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp fine salt
• 2 tbsp water
• 3/4 cup canned black beans, drained and rinsed (about 130 g)
• 1/2 cup frozen corn, thawed (about 80 g)
• 4 cups chopped romaine (about 190 g)
• 2 cups baby kale (about 60 g)
• 1 cup halved cherry tomatoes (about 150 g)
• 1/2 medium avocado, sliced
• 2 tbsp chopped cilantro

For the Lime-Yogurt Dressing

• 1/3 cup plain Greek yogurt (about 80 g)
• 1 tbsp fresh lime juice
• 1 tbsp water
• 1/4 tsp ground cumin
• 1/8 tsp fine salt

Method

1. Heat the oil in a skillet over medium heat. Add the onion and cook for 3 minutes. Add the turkey, breaking it into small crumbles, and cook for 6-8 minutes until cooked through and 165°F (74°C).
2. Stir in cumin, paprika, oregano, 1/4 tsp salt, water, black beans and corn. Cook for 2-3 minutes, stirring, until the beans and corn are hot. Remove from the heat.
3. Whisk the dressing ingredients together until smooth.
4. Divide the romaine and kale between two bowls. Add the warm turkey mixture, tomatoes and avocado. Spoon on the dressing and scatter with cilantro.

Tip

Let the turkey mixture stop steaming before adding it to the greens if you prefer a crisper salad.

Allergens

Milk