Wednesday, April 3, 2013

Easy Southwest Turkey Salad

Kid tested, everyone approved!
I love using frozen fruits and vegetables. Besides the fact that they're always nice for a quick, easy dinner, here's an article with a little more explanation why:
On that note, tonight's dinner was centered around this little gem:

Easy Southwest Turkey Salad (it's not really a salad, but we likened it to a “taco salad”)
Serves 6


1 T oil (I used olive)
1 tsp minced garlic
14 oz package Birds Eye “Ultimate Southwest Blend” (corn, black beans, poblano peppers, onions and red peppers)
1 lb ground turkey
¼ C water
1 avocado, diced
3/4 C salsa (there are usually great deli salsas in most local grocery stores, which are fresh and clean)
Fresh cilantro (optional)
Corn chips or brown rice


Heat oil in large skillet over medium heat.
Add garlic and saute until fragrant. Add vegetable blend and cook until heated through, making sure to stir often to keep from sticking.
In a separate skillet, cook ground turkey until thoroughly cooked. Add taco seasoning and water and cook an additional 2 minutes.
In a blender (I used my trusty magic bullet), combine avocado and salsa and blend until most of the avocado is blended.

Spoon avocado over turkey/veggie mixture and sprinkle fresh cilantro over top.
Serve with corn chips or over brown rice.

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