Monday, May 8, 2017

Terrific Turkey Taco Salad

Serves 4 (Recipe can be doubled)
Husband-Tested Recipe from Alice’s Kitchen

This salad is not only gorgeous, but it’s healthful and very, very delectably delicious.  I make several batches of Homemade Taco Seasoning (recipe follows) and use a couple of tablespoons to season the ground turkey. To gild the lily, sometimes sprinkle on some Spicy Pepitas (recipe follows.) The ground turkey can be cooked in advance and the other components can be made early as well.  Then, when it’s suppertime or party time, you just need to plate it.  If making this for friends, you might like to whip up a batch of Guacamole and have some corn tortillas handy.  Ask the bartender at your house to make some margaritas and then you’re set.

Cooking spray
1 pound ground turkey
2 Tablespoons Homemade Taco Seasoning*
1 bag spring lettuce mix
2-3 scallions, sliced thin (You could substitute a very small red onion, minced.)
1 small zucchini, cut into bite-size pieces (optional)
1 cup of black beans (rinsed and drained)
1 cup shredded mozzarella cheese
1 avocado, peeled and cut into bite-size pieces (If making Guacamole, omit avocado.)
2 cups cherry tomatoes, halved
½ cup (or so) Spicy Pepitas**
1/4 cup of your favorite salsa

Spray a large non-stick skillet with cooking spray.  Heat the skillet to medium-high. With a spatula, spread the ground turkey over the bottom of the skillet.  Sprinkle the top of the turkey with 1 Tablespoon Homemade Taco Seasoning.  Turn the turkey over in large sections and then season the other side with 1 Tablespoon Homemade Taco Seasoning.   Using the edge of the spatula, chop up the turkey so that it separates into small clumps.  Cook, turning and stirring, until the turkey is cooked through.  (At this point, you can set the turkey aside until it comes to room temperature and then pop it in the fridge to chill until ready to reheat for the salad.)  When ready to eat, place the lettuce on a platter or on individual plates.  Sprinkle the lettuce with the scallions.  Add the hot, cooked turkey.  Add the zucchini and black beans.  Sprinkle with the cheese.  Add the avocado chunks, if using.  Top with the cherry tomatoes and sprinkle the salad with Spicy Pepitas.  Drizzle with you favorite salsa!

*Homemade Taco Seasoning: Recipe from (Husband-Tested in Alice’s Kitchen)
1 Tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Mix together the ingredients and store in an airtight container. (Recipe can be doubled, tripled, etc.…)

**Spicy Pepitas: Recipe from Cowgirl Cuisine (Husband-Tested in Alice’s Kitchen) Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ½ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)

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