Vegan Paleo Citrus-Ginger Turkey Taco Salad
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Learn more →Ingredients
4 servings
For the turkey
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 tbsp avocado oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp orange zest
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh orange juice
For the citrus dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp ground cumin
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 ripe avocados, sliced
- ¼ cup pumpkin seeds (pepitas), toasted (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
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.
- 2
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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