I do love a good taco salad, and this version has all the ingredients you need for a healthy dose of vegetables and fruits, lean protein, and heart-healthy fat, all in a low-carb dish that is delicious. As always, adjust seasonings to suit your taste, and limit salt if you are on a low-sodium diet.
1 lb ground turkey
1 tbsp minced garlic (more if you like)
2 sweet peppers
2 jalapeno peppers (optional if you like a little heat)
1 bag frozen riced cauliflower, or 1 head of fresh cauliflower grated finely
3/4 cup frozen corn
1 tsp cumin
1-2 tsp salt
1/2 tsp black pepper
2 tbsp chili powder
1 tsp smoked paprika
sour cream (optional)
grated cheddar cheese (optional)
cilantro, chopped (optional)
Diced tomatos (optional)
Sliced avocado (optional)
1 tbsp olive or avocado oil
Heat the oil in a large skillet. Chop onion and peppers and saute in oil on medium high heat until soft. Add garlic and seasonings. Add turkey and cook until browned, breaking up the meat until crumbly, 4-5 minutes. Add the cauliflower and saute until cooked through, approximately 5-7 minutes, stirring occasionally. Add the corn and cook for another 1-2 minutes.
To serve, place the salad greens on a plate. Spoon over the turkey mixture. Top as desired with salsa, diced tomatos, grated cheese, cilantro, sliced avocado, and sour cream.