Southwest Turkey Taco Salad

Ingredients

• 1 tsp (5 ml) olive oil
• 3 oz (85 g) ground turkey, 93% lean
• 1 tsp (2 g) smoked paprika
• 1 tsp (2 g) ground cumin
• a pinch of fine sea salt
• 1/3 cup (60 g) black beans, no salt added, rinsed
• 2 cups (94 g) romaine, chopped
• 1/2 cup (74 g) cherry tomatoes, halved
• 1/4 (34 g) avocado, diced
• 2 tbsp (30 ml) fresh lime juice
• 2 tbsp (16 g) pumpkin seeds, toasted

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Method

1. Heat the oil in a 10-inch (25cm) skillet over medium-high heat. Press the turkey flat and leave it for 2 full minutes before breaking it up; that crust is the only browning lean turkey gets.
2. Add the paprika, cumin and salt, then the beans while the pan is still hot, so they take up the spice. Cook until the turkey reaches 165°F (74°C). Build on the romaine with the tomatoes and avocado, squeeze the lime juice over and finish with the pumpkin seeds.