Turkey Kale Taco Salad

Name: Turkey Kale Taco Salad
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 (16-ounce) package JENNIE-O® Lean Ground Turkey - Raised without Antibiotics; 1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed; ½ cup salsa; 1 tablespoon red wine vinegar; 1 tablespoon chili powder; 4 cups shredded kale; 2 tomatoes, chopped; 1 avocado, pitted, peeled and chopped; ½ cup chopped bell pepper; plain yogurt, if desired

This Turkey Kale Taco Salad recipe is easy to make and super delicious. Ready in under 30 minutes and packed with filling veggies and ground turkey, you can’t go wrong with this recipe!

Total Time

30 Minutes

Serving Size

6 Servings

(16-ounce) package JENNIE-O® Lean Ground Turkey - Raised without Antibiotics

(15-ounce) can kidney beans or garbanzo beans, drained and rinsed

1/2

cup salsa

tablespoon red wine vinegar

tablespoon chili powder

cups shredded kale

tomatoes, chopped

avocado, pitted, peeled and chopped

1/2

cup chopped bell pepper

plain yogurt, if desired

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.

On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.

Calories

450

Protein

35g

Carbohydrates

54g

Fiber

22g

Sugars

Fat