Paleo Southwest Salad
by Keleigh May on January 8th, 2016

Paleo Southwest Salad
  • 1 head of Romain Lettuce, chopped
  • 1 sliced red, yellow or orange bell pepper
  • 1/2 yellow onion, chopped
  • 2 cloves grated garlic
  • 1/2 pound lean ground turkey
  • 1/2 tablespoon coconut oil
  • 1/4 cup diced green bell pepper
  • 1/2 avocado sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cilantro
  • salt and pepper to taste
  • 4-5 tablespoons salsa

Slice bell pepper and place on a cookie sheet and cook on 375 for 10 minutes. 
Melt 1/2 tablespoon coconut oil with grated garlic and onion over medium heat until onion is translucent. 
Add turkey, cumin, oregano, paprika salt and pepper. When turkey is nearly cooked all the way (just a little pink remaining) add 2 tablespoons salsa and finish cooking. 
To assemble salad, chop romain lettuce and place on a plate. 
Place roasted bell peppers on top of the chopped lettuce. 
Top with ground turkey. 

Note-I use about half the ground turkey, and save the rest for lunch the following day.
Sprinkle with diced green bell peppers. 
Spoon the remaining 2-3 tablespoons of salsa over the salad.
Top with sliced avocado and enjoy!

Looking for a Paleo spin on a southwestern feast? Where there's a meal, there's a way!

Posted in Dinner, Gluten-Free, Paleo    Tagged with paleo, paleo southwest salad


Amy - January 20th, 2016 at 11:38 PM
Keleigh May - January 21st, 2016 at 9:55 AM
Thanks Amy!
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