When we go to Mexican restaurants, my default request is taco salad, in part because most other offerings are pretty heavy and the portions huge. At least when I have a salad the risk of getting into a food coma are a bit lower. The inspiration for this version came from many sources, and I must say I’m pretty happy with it. What made it special for me was the inclusion of red cabbage and jicama. Full disclosure: julienning the jicama was not particularly pleasant. A small price to pay.
TURKEY TACO SALAD
(from the Bewitching Kitchen)
for the dressing:
1 small bunch of fresh cilantro (no need for precision here)
1 tablespoon agave nectar
juice from 2 limes (about 1/4 cup)
1/4 cup grape seed oil
for the salad component:
1 pound ground turkey
1 tablespoon olive oil
1 tablespoon chili powder
2 tsp ground cumin
1 tsp kosher salt
3 cups shredded red cabbage
3 cups romaine lettuce, chopped
1/2 large jicama, peeled and julienned
Make the dressing: combine all ingredients in a blender or small food processor and puree until as smooth as possible.
Add the red cabbage to a large bowl and add half of the dressing to it. Leave it in the fridge for an hour or so.
In a large skillet, heat the olive oil, add the turkey and salt, and cook for a few minutes. Add the chili, cumin, mix, and drizzle about 1/4 cup of water to the pan. Cover, simmer gently for a few minutes, the remove the lid and allow most of the water to evaporate. Reserve.
Assemble the salad: Place the cabbage (already seasoned) on a serving platter, add the lettuce, jicama, toss gently. Add the cooked meat on top, and the additional reserved dressing.
to print the recipe, click here
Comments: If you want to turn this into a vegetarian meal, omit the turkey and add roasted garbanzo beans instead. Or maybe sweet potatoes. The red cabbage gives it a very nice texture, and the jicama also contributes a lot. I just wish there was an easy way to deal with jicama, I am always afraid I’ll lose one or two fingers whenever I prepare it. But it has such a nice, fresh flavor. Totally worth the trouble.
I love this dressing. Definitely not for the cilantro-haters out there. Finally, what makes this perfect for me is the contrast of hot and cold. I’ve been planning many meals now with this in mind. We had a very small amount leftover and as usual, I was the lucky one who enjoyed it the following day. My husband is a real gentleman.
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