with Corn and Creamy Lime Dressing
Southwest spice flavours tender turkey and quick-cooking corn in this speedy salad. Want to make it even faster? Leave the tomatoes whole!
Allergens
Utensils
Tags
Ground Turkey
250 g
Tortilla Chips
85 g
Baby Spinach
113 g
Corn Kernels
113 g
Baby Tomatoes
113 g
Lime
1 unit(s)
Sour Cream
1 unit(s)
Southwest Spice Blend
1 tbsp
Sugar
0.5 tsp
Pepper
0.125 tsp
Oil
2 tbsp
Salt
0.125 tsp
- Heat a large non-stick pan over medium-high heat.
- When the pan is 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 (1/2 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.
660
kcal
Calories
38
g
Fat
7
g
Saturated Fat
53
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
32
g
Protein
120
mg
Cholesterol
500
mg
Sodium
0.2
g
Trans Fat
1300
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
