This Thanksgiving give your guests a turkey twist with this turkey salad.
1/4 cup of pico de gallo (optional)
1 cubed avocado
1/2 cup of cilantro
3 oz baby spinach
7 tablespoons of Simple Foods Avocado Oil
1 chopped scallion
2 tablespoons of lime juice
2 tablespoons of chili powder
3/4 cup of fresh cooked corn kernels
3/4 cup of black beans, drained
1/2 lb of ground turkey
1/2 diced yellow onion
2 multigrain flour tortillas cut into strips
Salt to taste
Pepper to taste
1- Heat the oven to 400° F. Place the tortilla strips in a single layer on a baking sheet and bake for about 6 minutes until crisp and golden.
2- In a large skillet heat 4 tablespoons of the Safflower Oil on medium-high heat. Add the onion and cook for about 4 minutes until soft. Add the turkey and heat for about 6 minutes until cooked. Drain all the liquid. Add the chili powder, corn, and beans and stir for another 6 minutes until well combined and heated. Season with salt and pepper to taste. Remove from heat.
3 - Whisk the scallion, 3 tablespoons of Safflower Oil, and lime juice together and season with salt and pepper to taste.
4 - Divide the spinach and cilantro onto the plates. Top them with the pico de gallo, tortilla strips, avocado, and turkey mixture. Serve with the scallion dressing and lime wedges.