Skinny Taco Salad with Ground Turkey and Avocado

wellplated.com

ForHealth

subheading: FOR THE TACO SALAD:

2 fajita-size flour tortillas (swap corn tortillas to make gluten free)

2 teaspoons extra-virgin olive oil, divided

¾ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

1 pound 93% lean ground turkey

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

1 head romaine lettuce, roughly chopped

1 (15-ounce) can reduced-sodium black beans, rinsed and drained

1 (11-ounce) can Mexican-style corn, drained

2 cups cherry tomatoes, halved

1 medium, ripe avocado, peeled, pitted, and diced

1 cup loosely packed cilantro leaves

½ cup reduced fat shredded sharp cheddar cheese

¼ cup thinly sliced green onions

subheading: FOR THE SALSA YOGURT DRESSING:

¼ cup prepared salsa

¼ cup nonfat plain Greek yogurt

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