TACO Salad My Way | Ep. 2 Salad Saturday

ground turkey

🥗Healthier: ground chicken

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Queso fresco is often less expensive and adds a unique flavor.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: crackers

Crackers can be a more affordable crunchy option.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas offer creaminess at a lower price.

Start by prepping the ingredients for the salad.

Use 2 ears of fresh corn, add to a pan with a pinch of salt, and sauté.

Add a little water to the pan and let it evaporate while cooking the corn.

Once the water evaporates, remove the corn from the pan.

In the same pan, add 1 pound of ground turkey meat and season with taco seasoning (about 1.5 tablespoons).

Cook the ground turkey until done, tasting for seasoning and adjusting as necessary.

For the dressing, combine 2-3 tablespoons of pickling liquid and 10-12 sliced pickled jalapenos in a blender.

Add 2 small avocados to the blender, breaking them apart for easier pureeing.

Add a little water to help with the blending, and season with a quarter teaspoon of salt.

Blend until smooth, adjusting water and salt to taste as needed.

Prepare a bed of romaine lettuce in a bowl.

Top the lettuce with the cooked corn, diced tomato, carrot, red onion, cucumber, and black sliced olives.

Add the cooked ground turkey meat on top of the salad.

Drizzle the jalapeno avocado dressing over the salad, followed by a little Mexican crema.

Serve and enjoy the taco salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens