E-Book:

60

Printed Book:

60

Taco Salad

Heat a large non-stick skillet over medium-high heat. Add ground turkey and onion. Saute for 10 minutes. Add the spices, sea salt and pepper, and cook for another 3 minutes. Remove from heat.

 

Rip iceberg lettuce into bite-sized pieces using your hands. Dice cucumber, avocado and red bell pepper.

 

Divide lettuce between two plates and sprinkle evenly with the chopped vegetables. Top each salad with half of the sauteed meat, salsa, ranch dressing and rice chips. Serve.

Ingredients:

1)

lean ground turkey : 8 oz

2)

onion, chopped : 0.5

3)

chili powder : 2 teaspoon

4)

cumin : 2 teaspoon

5)

cayenne pepper : 0.25 teaspoon

6)

sea salt & black pepper : 1 teaspoon

7)

head of iceberg lettuve : 0.5

8)

red bell pepper : 0.5

9)

cucumber, diced : 0.5 cup

10)

avocado, diced : 0.25 cup

11)

salsa : 0.25 cup

12)

ranch dressing : 0.25 cup

13)

brown rice chips, crushed : 6

14)

:

15)

:

16)

:

17)

:

18)

:

19)

:

20)

:

21)

undefined: undefined undefined

22)

undefined: undefined undefined

23)

undefined: undefined undefined

24)

undefined: undefined undefined

25)

undefined: undefined undefined

26)

undefined: undefined undefined

27)

undefined: undefined undefined

28)

undefined: undefined undefined

29)

undefined: undefined undefined

30)

undefined: undefined undefined