Southwestern Hot Turkey Salad

Servings 4 servings


  • 1 pound boneless skinless turkey breast cut into strips
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano crushed
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon sea salt
  • 1 teaspoon olive oil
  • 6 cups spinach chopped
  • 1 small avocado pitted, peeled and diced
  • 1 small red onion peeled, sliced and separated into rings
  • 1 medium orange peeled, seeded and quartered


  • DO-AHEAD TIP: Marinate steak overnight or for at least 8 hours (see recipe).
  • Season turkey strips with chili powder, oregano, cumin and salt.
  • Heat the oil in a skillet over medium-high heat; add turkey strips and stir-fry for 5 to 7 minutes or until done.
  • Meanwhile, arrange spinach on dinner plates, top with diced avocado, red onion rings and orange quarters.
  • Spoon hot turkey on top and serve immediately.


LC SERVING SUGGESTION: A relish tray of carrot and jicama sticks, radishes and whole black olives.
SERVING SUGGESTION: Add warm corn muffins.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 228 Calories; 7g Fat; 30g Protein; 11g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 454mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat. Points: 5
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