Nickel Allergy Friendly Paleo Turkey Taco Salad with Avocado-Lime Dressing
Total time35 min
Prep time20 min
Cook time15 min
5.0(6)
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Learn more →Ingredients
4 servings
For the turkey
- 1 lb ground turkey
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- 2 tbsp water
For the dressing
- 2 ripe avocados, pitted and peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro leaves
- 1 small jalapeño, seeded and roughly chopped
- 1 clove garlic, roughly chopped
- 3 tbsp water
- 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 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, and 1/2 tsp salt in a small bowl and set aside.
- 2
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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