20 min Serves 2 High proteinFast

Smoky Turkey and Sweet Corn Summer Salad

Name: Smoky Turkey and Sweet Corn Summer Salad
Total time: 20 min
Yield: 2 servings
Ingredients: 0.75 lb ground turkey; 1 head romaine lettuce; 1.5 cups cherry tomatoes; 1 medium English cucumber; 1 cup sweet corn kernels; 1 medium avocado; 0.25 small red onion; 0.25 cup feta cheese; 1 medium lime; 2 tablespoons olive oil; 0.25 cup plain Greek yogurt; 0.5 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 0.25 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper

A crisp, colorful summer salad makes your turkey dinner feel fresh while still eating like a satisfying main.

Ingredients

0.75 lbground turkey

1 headromaine lettuce

1.5 cupscherry tomatoes

1 mediumEnglish cucumber

1 cupsweet corn kernels

1 mediumavocado

0.25 smallred onion

0.25 cupfeta cheese

1 mediumlime

2 tablespoonsolive oil

0.25 cupplain Greek yogurt

0.5 teaspoonsmoked paprika

0.5 teaspoonground cumin

0.25 teaspoongarlic powder

0.5 teaspoonkosher salt

0.25 teaspoonblack pepper

Steps

Step 1 of 4

Whisk the Greek yogurt with the juice of half the lime, 1 tablespoon olive oil, a pinch of salt, and 1 tablespoon water until pourable; set aside.

Step 2 of 4

Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the ground turkey, smoked paprika, cumin, garlic powder, salt, and pepper; cook, breaking it up, until browned and cooked through to 165°F, about 7–8 minutes.

Step 3 of 4

While the turkey cooks, chop the romaine and cucumber, halve the tomatoes, thinly slice the red onion, and cut the avocado into chunks. Put the vegetables and corn in a large serving bowl.

Step 4 of 4

Spoon the warm turkey over the salad, crumble feta on top, and drizzle with the yogurt-lime dressing. Finish with juice from the remaining lime half and serve right away.

1 / 4

All steps

1Whisk the Greek yogurt with the juice of half the lime, 1 tablespoon olive oil, a pinch of salt, and 1 tablespoon water until pourable; set aside.
2Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the ground turkey, smoked paprika, cumin, garlic powder, salt, and pepper; cook, breaking it up, until browned and cooked through to 165°F, about 7–8 minutes.
3While the turkey cooks, chop the romaine and cucumber, halve the tomatoes, thinly slice the red onion, and cut the avocado into chunks. Put the vegetables and corn in a large serving bowl.
4Spoon the warm turkey over the salad, crumble feta on top, and drizzle with the yogurt-lime dressing. Finish with juice from the remaining lime half and serve right away.

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Smoky Turkey and Sweet Corn Summer Salad

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