Instructions

Step 1

Cut up vegetables:

• Cut tomato into 1/4-inch pieces
• Cut Jalapenos into 1/4-inch rounds, removing seeds for less heat (be mindful of touching the seeds with care hands if you wear contacts – if you know, you know).

Step 2

Pickle Jalapenos: In a small pot add half of the vinegar (1/8 cup), 1/2 cup warm water and 2 tsp sugar. Bring to a boil over high heat. Once boiling, add jalapenos and remove pot from heat.

Step 3

In a large non-stick pan, heat 2 tbsp oil over medium-high heat. When the pan is hot, add turkey and 0.5 tbsp chili and 0.5 tbsp cumin. Cook for 4-5 mins, until no pink remains. Season with salt and pepper to taste. Remove from heat when meat brown.

Step 4

Make salad sauce/dressing: In a medium bowl add vinegar (1/8 cup), mayonnaise (1/2 cup), 0.5 tbsp cumin, 0.5 tbsp chili powder. Mix.

Step 5

Drain pickled jalapeños, discarding pickling liquid. 

Step 6

Plate and top salad: to a plate create a base of baby field greens, top with tomatoes, jalapenos, turkey, drizzle salad sauce/dressing over top, and guacamole.

Notes About Recipe

• Ground beef can also be used instead of ground turkey.

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