Gluten-Free, Dairy-Free, Serves 4
- 2 Tbsp Avocado Oil
- 1 pound ground lean turkey
- 3 tsp Chili Powder
- 1 Tbsp smoked paprika
- 1/3 cup cilantro chopped
- 1 1/2 tsp ground cumin
- 6 cups dark leafy greens
- 1 tsp garlic powder
- 3/4 cup vegan cheddar cheese
- 1 cup black beans
- 2 jalapenos thinly chopped
- 1 mango diced
- 2 avocadoes cubbed
- 3 cups fresh cut corn
- salt and pepper to taste
- corn tortilla chips
Dressing:
- 1 cup vegan greek yogurt
- 2 limes juiced
- 1 Tbsp apple cider vinegar
- 2 tsp honey
- 1/4 cup cilantro chopped
- 1 jalapeno seeded, minced
- 2 Tbsp chives chopped
- salt and pepper to taste
Directions:
Heat the oil in a large skillet over medium heat. Season to taste and brown the meat. Remove from heat and drain excess grease from the meat. While the meat cools in a large bowl combine all remaining ingredients for the salad. In a small bowl mix together the ingredients for the dressing. Add the meat and toss the salad in the dressing. For added crunch add toasted pumpkin seeds.