This salad has been a family favorite for decades. Its my family’s go-to. I have replaced a few of the dressing ingredients with brands that are healthier. If you happen to follow Whole 30 or Paleo programs, this dressing would be approved with these brands. I personally can’t stand left over salads, however, THIS salad is even better the next day. IF, and that’s a big if, there’s any left.
I warn you, it’s addicting.
1.5 lbs organic ground turkey
1/3 cup Mexicali Taco seasoning (recipe on blog)
1.5 T Grapeseed oil
1 box organic cherry tomatoes halved
1 small can sliced black olives, drained
1 avocado diced
4 organic green onions chopped
1 15 oz can kidney beans- drained and rinsed
2 jalapenos – sliced thinly
1 head organic Iceberg lettuce- thinly sliced or shredded
1 head packaged Organic Romaine lettuce chopped
1/2 bunch of cilantro – chopped roughly
Toppings on Salad
Crumbled Ricotta Salata Cheese ( or Mexican Cotija Cheese)
Siete Foods No Grain Tortilla Chips crunched
½ cup Tessames Organic Ketchup
1 cup Sir Kensingtons Classic Mayo
4 drops of Worcestershire Sauce (optional)
3-4 drops of Siracha Sauce
Salt and Cracked Pepper.
In a large heated skillet, use a 1.5 T grapeseed oil to coat pan. Add ground turkey, break up and cook until its browned. Add homemade MexiCali Taco Seasoning (recipe on blog). Mix and simmer together until all meat is coated evenly for at least 4-5 minutes.
In a large bowl, add iceberg, romaine, olives, kidney beans, tomatoes, avocado, green onions, jalapenos, cilantro. Add Salad dressing. Then toss.
Top with Ricottta Salata and crumbled Siete Foods tortilla chips.. as desired.
Combine Tessamaes Organic Ketchup, Sir Kensingtons Classic Mayo, Worcestershire Sauce, Siracha, salt and pepper and mix together.