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Turkey Kale Taco Salad

Turkey Kale Taco Salad

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(9)
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servings Makes 6 servings 6
preparation time PREP Under 15 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 1 (16-ounce) package JENNIE-O® Lean Ground Turkey - Raised without Antibiotics
  • 1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed
  • ½ cup salsa
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chili powder
  • 4 cups shredded kale
  • 2 tomatoes, chopped
  • 1 avocado, pitted, peeled and chopped
  • ½ cup chopped bell pepper
  • plain yogurt, if desired

Directions

  1. In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
  2. On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories450

Protein35g

Carbohydrates54g

Fiber22g

Sugars2g

Fat11g

Cholesterol55mg

Sodium240mg

Saturated Fat2.5g

MADE WITH

Lean Ground Turkey - Raised Without Antibiotics

Lean Ground Turkey - Raised Without Antibiotics

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Kale Taco Salad