• In a medium skillet over med-high, cook turkey, taco seasoning and 1/4 cup water until cooked through, 7 to 8 min. Set aside to cool.

  • Wash, dry and tear butter lettuce; toss with spring mix. Top with turkey, cheddar, radishes and tomatoes. Add avocado. Whisk lime juice with oil and salt. Drizzle dressing over salad; serve with tortilla chips.

Taco Salad Takes

  • Make the dressing creamy by whisking in a little sour cream, or spicy by adding hot sauce. Or use salsa instead.

  • Swap the greens for baby spinach and kale, or try a cruciferous mix.

  • Skip the chips: Serve the whole thing in DIY taco shell bowls, like Ortega bakeable tortilla bowls.

Nutrition Facts

421 calories; 26 g total fat; 969 mg sodium. 14 g carbohydrates; 32 g protein;