Jam-packed with nutrients to keep you going strong, but still delivering on flavour, this salad proves you can ditch the carbs but still satisfy that taco craving you've been having! This week's cheat day may not need to happen after all!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Turkey
1 tbsp
Mexican Seasoning
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
113 g
Spring Mix
113 g
Baby Tomatoes
370 mL
Black Beans
2 unit
Green Onion
6 g
Garlic
132 g
Mini Cucumber
2 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Before starting, wash and dry all produce.
Drain and rinse black beans. Zest and juice lime. Peel, then mince or grate garlic. Halve tomatoes. Thinly slice green onions. Thinly slice cucumber.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic, turkey and black beans. Season with Mexican Seasoning, salt and pepper. Stir in 1/4 cup water (dbl for 4 ppl). Cook, breaking up turkey into smaller pieces until no longer pink, 4-5 min.**
While turkey cooks, combine lime zest and sour cream in a small bowl. Season with salt and pepper.
Combine lime juice and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add spring mix, tomatoes and cucumbers. Season with salt and pepper, then toss to coat.
Divide salad between plates. Top salad with turkey-black bean mixture. Dollop with lime crema, then sprinkle green onions over top.