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Easy Turkey Taco Salad with Avocado

Total Time: 25 mins

4 servings


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • kosher or sea salt and pepper
  • 1 15-16-ounce container store-bought salsa
  • 2 tablespoons sour cream
  • 1 12 oz. bag of Garden Salad or 1 head romaine/iceberg lettuce, cut into pieces
  • 2 Roma Tomatoes, chopped
  • ½ 9-10.5 ounce bag tortilla chips
  • 1 15 or 16 oz can/pouch pinto beans, rinsed
  • 1 avocado, diced
  • 1 cup grated Cheddar

Optional: Sliced Jalapeno, red onion or 1 6-ounce can sliced black olives


  1. Heat the oil in a medium skillet over medium-high heat.
  2. Add the turkey and ½ teaspoon each salt and pepper. Cook, breaking the meat up with a spoon, until no longer pink, 5 to 6 minutes.
  3. Drain turkey. Stir in half the salsa and cook until heated through, about 1 minute.
  4. In a small bowl, combine the sour cream and remaining salsa to make a dressing.
  5. Divide the lettuce mixture, tomatoes, chips, turkey mixture, beans, & avocado, among bowls. (add optional olives or jalapenos) Top with cheese and serve with the dressing or condiments of choice.

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