By Paula Clark
Mean Clean Mexican Salad
Ingredients:
1 lb Extra Lean Ground Turkey
1/2 of a Purple Onion
1/2 of each a green pepper, red pepper, and an orange pepper
6 cocktail vine tomatoes
1 15 oz. drained can of garbanzo beans
1 TBS. Olive Oil or Fat Free pan spray
1 packet of Simply Organic Spicy Taco seasoning (or season to taste with Mexican Chilli Powder, Cumin Powder, Ancho Chilli Powder, Sea Salt, fresh ground pepper).
Baby Spinach ( I really like Olivia’s Organic)
Fat Free medium Salsa (low carb/no added sugar)
Calavo Pico de gallo Guacamole (or sliced fresh avocado)
Fat Free Sour Cream
Sliced black olives (I got a lrg. can & had them sliced & ready to go in the fridge)
A pinch of dried or fresh cilantro (optional for garnishing)
Ground turkey, seasoning, chopped veggies, and beans
Directions:
1. Cook the ground turkey in a large fry pan (to have room for all the added veggies) until cooked thoroughly.
2. While the ground turkey is cooking, chop the 1/2 purple onion, 1/2 green, red, and orange peppers, and cocktail tomatoes.
3. After the turkey is cooked, turn the heat setting on very low & add the spicy taco season (or alternative spices), and mix thoroughly and immediately add the chopped vegetables and mix. (This just kind of blanches the veggies so they are bright in color & still crunchy).
4. Toss in the drained can of beans & stir.
5. Layer on dish/in bowl baby spinach, topped with the ground turkey/veggie mixture, followed by about 1 tablespoon of salsa, about 1 tablespoon of the Guacamole (or a slice of fresh avocado), about 1 tablespoon of the FF sour cream (or Greek yogurt), and garnish with a few slices of the black olives. Top with a pinch of dried or fresh Cilantro if desired. And ENJOY!!!
