Southwest Turkey Salad
with Corn and Creamy Lime Dressing
This Southwest salad is super speedy! Southwest spice flavours tender turkey and quick-cooking corn. Wanna skip a step? Leave the tomatoes whole!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
85 g
Croustilles de maïs
113 g
Bébés épinards
113 g
Maïs en grains
113 g
Petites tomates
1 pièce(s)
Lime
3 cs
Crème sure
(Contient Lait)
1 cs
Mélange d'épices Sud-Ouest
Pas inclus dans votre livraison
2 cs
Huile*
½ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then turkey. Break turkey up into smaller pieces, then add corn. Cook, stirring occasionally, until turkey is cooked through, 5-6 min.**Add Southwest Spice Blend, then stir to combine. Remove from heat, then season with salt and pepper, to taste.
Meanwhile, juice half the lime. Cut remaining lime into wedges. If desired, halve tomatoes.
Add sour cream, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) lime juice and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
Add remaining lime juice, 1/4 tsp sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spinach, then toss to combine.
Divide salad between plates. Crumble tortilla chips over top.Top with turkey and corn. Drizzle creamy lime dressing over turkey and corn. Squeeze a lime wedge over top, if desired.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the turkey. Drain and discard excess fat before adding Southwest Spice Blend, if desired.