Taco Tuesday Salad

  • 2 lbs. organic 93/7 ground turkey

  • 2 tbsp olive oil

  • 1/2 fresh lime, squeezed

  • 1–2 tbsp cayenne powder or less spicy you can use 1-2 tbsp paprika (I love smoked paprika!)

  • 1 tsp dried oregano

  • sea salt to taste

The Salad

  • 1 cup spring lettuce or butter lettuce

  • 1 tomato, sliced

  • 3 tbsp low sodium salsa

  • 1/2 red and orange peppers

  • 1 cucumber, cut into slices

  • 1/2 avocado, sliced

‘Creamy’ Avocado Dressing

  • 1/2 avocado, sliced

  • 1–2 tbsp MCT oil (or melted coconut oil)

  • 1 tbsp apple cider vinegar

  • 1 tbsp fresh lemon juice

  • 1 cup cucumber, sliced

  • 1/4 cup fresh cilantro, chopped

  • 1 spring onion (optional)

  • sea salt to taste


  1. In a medium pan, sauté the turkey on medium-low until cooked gently but thoroughly with the extra virgin olive oil. Add lime juice, cayenne powder (or paprika), oregano, and salt. Add more seasoning if you wish and play around with flavors!

  2. Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of turkey on top.

  3. To make the dressing: Combine the avocado, MCT oil, apple cider vinegar, lemon juice, cucumber, cilantro and salt in a blender and blend until smooth and creamy.

  4. Drizzle with dressing.

Servings 4

Recipe Adapted by:  Bulletproof

Don’t forget to add you toppings! I added more cilantro which is sooooo good for liver detoxification, and some salsa with a few cassava chips for garnish.