Ground turkey gets seared until golden, then finished with fresh ginger, orange zest, and warm spices for a bright, savory topping that's spooned over crisp romaine while still hot. The salad underneath is loaded with juicy cherry tomatoes, cucumber, red bell pepper, and cilantro, all tossed in a punchy lime-honey dressing that ties the citrus and turkey together beautifully. Sliced avocado adds a cool, creamy contrast, and a scatter of toasted pumpkin seeds brings welcome crunch to every bite. This one comes together fast in a single skillet, making it an easy weeknight dinner that still feels vibrant and restaurant-worthy. It's naturally built from whole produce, lean protein, and simple pantry spices, which makes it a solid choice to add to a gluten free meal rotation.
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In a small bowl, whisk together the lime juice, olive oil, honey, cumin, and salt until the honey is fully dissolved and the dressing is emulsified. Set aside.
Heat the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spatula, for 6–8 minutes until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer.
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