with Pico de Gallo and Creamy Guacamole Dressing
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Ground turkey • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomato • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
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Tags
Ground Turkey
250 g
Tomato
1 unit(s)
Guacamole
3 tbsp
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Sour Cream
43 mL
Chipotle Sauce
2 tbsp
Enchilada Spice Blend
8 g
Lime
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Spring Mix
113 g
Oil*
1.5 tbsp
Pepper*
0.25 tsp
Salt*
0.25 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onions.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil to the pan, then turkey and half the peppers. Cook for 4-5 min, stirring often until no pink remains in turkey.**
- Add Enchilada Spice Blend. Cook for 30 sec, stirring, until fragrant.
- To a medium bowl, transfer turkey and peppers.
- Add chipotle sauce. Season with salt and pepper, then combine.
- Meanwhile, to another medium bowl, add tomatoes, remaining peppers, half the green onions, 2 tsp (4 tsp) lime juice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to the pico de gallo, if you like.)
- To a small bowl, add guacamole, sour cream, lime zest and 1 tbsp (2 tbsp) water. (TIP: If you prefer a lighter dressing, add more water, 1 tsp at a time.)
- Season with salt and pepper, then stir until smooth.
- To a large bowl, add remaining lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Add spring mix, then toss to coat.
- Divide dressed spring mix between bowls.
- Top with turkey and peppers and pico de gallo.
- Drizzle creamy guacamole dressing over top, then sprinkle with cheese and remaining green onions.
- Squeeze a lime wedge over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
510
kcal
Calories
32
g
Fat
8
g
Saturated Fat
23
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
32
g
Protein
120
mg
Cholesterol
990
mg
Sodium
0.3
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
2.5
mg
Iron
