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Dinner recipe · from the recipe book

Spiced Turkey Chopped Salad with Corn and Avocado

Smoky cumin-spiced ground turkey over crisp spinach with sweet charred corn, black beans, creamy avocado and a bright cilantro-lime herb vinaigrette.

Spiced Turkey Chopped Salad with Corn and Avocado

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 3½ tbsp45 gOlive oildivided
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 3 cloves9 gGarlicminced, divided
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 6 cups loosely packed180 gBaby spinachchopped
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1⅓ cups200 gCherry tomatoesquartered
  • 1 cup chopped150 gRed bell pepperdiced
  • ½ medium50 gRed onionfinely chopped
  • 1 cup diced150 gAvocadodiced
  • ⅓ cup crumbled50 gQueso frescocrumbled
  • 1 cup chopped16 gFresh cilantrofinely chopped
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 1½ limes, juiced60 gLime juice
  • 1 tsp7 gHoney

Steps

  1. Prepare first: thaw the frozen corn kernels and pat them dry, chop the spinach, quarter the cherry tomatoes, dice the red bell pepper, finely chop the red onion, mince the garlic, and finely chop the cilantro and parsley. Hold the avocado until serving.
  2. Make the herb vinaigrette: in a jar, whisk two-thirds of the olive oil with the lime juice, honey, cilantro, parsley, one-third of the garlic and one-quarter of the salt. Set aside.
  3. Heat half of the remaining olive oil (one-sixth of the total) in a large skillet over high heat. Add the corn kernels and cook without stirring for 3 minutes, then stir and cook 2 minutes more until charred in spots. Move the corn to a plate.
  4. Add the last of the olive oil to the skillet over medium-high heat. Add the ground turkey and cook, breaking it up, for 6 to 8 minutes until browned and it reaches 165°F (74°C).
  5. Stir the cumin, smoked paprika, black pepper, the remaining two-thirds of the garlic and the remaining three-quarters of the salt into the turkey and cook 1 minute until fragrant. Let it cool for 5 minutes.
  6. In a large bowl, toss the spinach, black beans, cherry tomatoes, red bell pepper, red onion and charred corn kernels with half of the vinaigrette.
  7. Dice the avocado. Divide the salad among four bowls, top with the spiced turkey, avocado and crumbled queso fresco, and drizzle with the remaining half of the vinaigrette.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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