Weeknight Mexicana Salad

With all the work hours lost to the black hole I liked to call the last 5 days of sickness, I needed a quick but tasty fix: enter a Tex-Mex inspired salad. Lots of color…lots of flavor…super fast…and pretty healthy (As you can see even the dog was drooling over it!). Serves 4. Prep Time: 5 minutes. Cook Time: 10 minutes.


  • 3 head of romaine lettuce (when I am feeling extra hungry I use a whole…but small…head of lettuce per serving)
  • 1 lb lean ground turkey
  • 1 packet taco seasoning (or I like to use this recipe if you have these spices at home)
  • 1 avocado (divided into fourths and sliced)
  • 1 cup corn (fresh or frozen and thawed is the best, but canned is fine, drained and rinsed)
  • 1 cup cooked black beans (again if you are using canned, drain and rinse)
  • 2 cups salsa
  • 3/4 cup sour cream or ranch dressing (3 tablespoons per serving)
  • Blue Tortilla chips (I love the Garden of Eatin’ Organic chips!)


  • Chop up the romaine lettuce and spread out equally into four large plates or blows.
  • In a large non-stick skillet. Brown the turkey, breaking up into small chunks as it cooks. Add in seasoning and 3/4 a cup of water and simmer for about 8-10 minutes or until sauce is thick. Top lettuce with seasoned ground turkey.
  • Mix the corn and black beans together and add 1/2 of the mixture to each plate.
  • Place the sliced avocados on each salad.
  • Use salsa and sour cream (or ranch) as dressing and top with crumbled tortilla chips (I use about 1 handful per plate).

Enjoy this super simple, easy weeknight recipe. It is a great alternative to taco night, with the same flavors and the crunch but with more greens. Just changing the ratio! *smiles* This salad can also be topped with fresh tomatoes, onions (I prefer red in this salad), black olives, and shredded cheese for some variety.


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