Seasoned ground turkey gets a smoky kick from chili powder, cumin, smoked paprika, and a touch of cayenne, then goes crumbled and warm right on top of crisp romaine. Cherry tomatoes, cucumber, red onion, and red bell pepper bring crunch and color to every bowl, while a creamy blended dressing of ripe avocado, fresh lime juice, cilantro, and jalapeño ties the whole thing together with bright, zesty heat. It's a filling, protein-packed salad that eats like a taco night without any tortillas or grains involved. The dressing doubles as a sauce and a dip, so don't be shy about drizzling extra over the top. This one comes together in one skillet and one blender, making it an easy weeknight dinner that still feels vibrant and fresh. It's a great pick for anyone keeping an eye on added salt, since the flavor here leans on real spice blends, citrus, and fresh produce rather than anything from a packet or jar.
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Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, and 1/2 tsp salt in a small bowl and set aside.
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer.
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