Turkey Salad Arizona
Submitted by starlett
Hot seasoned ground turkey and corn tossed with salsa, piled over crisp shredded lettuce with tomato, red onion, lime wedges, and sour cream. A Southwestern taco salad without the shell, ready in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
20 minThink of this as a taco salad that skipped the tortilla bowl and went straight to the good stuff.
Ground turkey cooks up fast with corn kernels and salsa right in the skillet. That hot, spiced mixture gets mounded over a bed of cool, crisp shredded lettuce for a contrast that hits all the right notes.
Sliced tomatoes, red onion rings, a squeeze of fresh lime, and a dollop of sour cream finish each plate. Pass extra salsa on the side because someone at the table will want more.
Pro Tips
- Drain the turkey well after cooking so the salad stays crisp, not soggy
- Use fresh corn cut off the cob when it’s in season for the sweetest bite
- A squeeze of lime over the hot turkey right before plating brightens everything up
- Add sliced avocado or a handful of crushed tortilla chips for extra texture
Ingredients
Directions
In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes.
Drain off excess liquid. Stir in ½ cup salsa and salt.
Divide lettuce evenly among 4 dinner plates.
Mound hot turkey mixture in center of lettuce.
Garnish with tomato slices, red onion slices and lime wedges.
Top each serving with 1 tablespoon sour cream.
Pass remaining ½ cup salsa on the side.
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