Checking the ingredient list, there's nothing here that runs afoul of a gluten free kitchen—this is a naturally clean, whole-foods build from the start. Seasoned ground turkey gets browned until crumbly and coated in a smoky blend of chili powder, cumin, and smoked paprika, then piled over crisp romaine with juicy cherry tomatoes, cucumber, and sweet bell pepper. The real star is the creamy avocado-lime dressing, blended with fresh cilantro and a kick of jalapeño until silky and pourable. It's the kind of dressing you'll want to drizzle on everything, not just this salad. Bright, spicy, and satisfying without any grains or heavy sauces weighing it down, this one's an easy weeknight win for a gluten free table.
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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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