Taco Salad Bowl

Serves 4

1 1/2 lb ground turkey

1 Tbs olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 Tbs taco seasoning low sodium

1/4 cup water

8 cup romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 1/2 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, chopped

1 avocado, sliced

1/2 cup shredded cheddar cheese

1/4 cup cilantro chopped, chopped

1 lime, cut into wedges

Cook the Ground Turkey: - Heat the olive oil in a large skillet over medium heat. - Add the chopped onion and cook until softened, about 3-4 minutes. - Add the minced garlic and cook for an additional 1 minute. - Add the ground turkey and cook until browned, breaking it up with a spoon, about 6-8 minutes. - Stir in the taco seasoning and 1/4 cup of water. Simmer until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Prepare the Salad - In a large bowl, combine the salad greens, cherry tomatoes, black beans, corn, and chopped red bell pepper.

Dressing

1/4 cup Greek yogurt 2%

2 Tbs lime juice

1 Tbs olive oil

1 Tbs water

1/2 tsp ground cumin

1/4 tsp salt, to taste

1 pepper, to taste

1 tsp honey

In a small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil, water, honey, ground cumin, salt, and pepper until smooth.

Assemble the Salad - Top salad bowl with the cooked ground turkey. - Add slices of avocado and sprinkle with shredded cheddar cheese, if using. - Drizzle with the prepared dressing. - Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.