Prepare the Turkey

• Heat a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula as it cooks. Cook for about 7-10 minutes, stirring occasionally, until the turkey is fully cooked and no longer pink.
• Once the turkey is cooked, add ½ teaspoon of salt, ¼ teaspoon black pepper, ½ teaspoon chili powder, and ½ teaspoon ground cumin. Stir to combine and let the spices toast for another 1-2 minutes. Set aside to cool slightly.

Prepare the Vegetables

• While the turkey is cooking, wash and prepare the vegetables. Slice the cucumber into thin half-moons. Halve the cherry tomatoes. Thinly slice the red onion and chop the cilantro.
• If you’re using avocado, slice it in half, remove the pit, and scoop the flesh into thin slices. Set aside.

Make the Dressing

• In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 clove minced garlic, chopped cilantro, chili powder, ground cumin, salt, and black pepper. Taste the dressing and adjust seasoning if necessary.

Assemble the Salad

• In a large mixing bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and corn (if using). Add the black beans (if using) and toss gently to combine.
• Add the cooked ground turkey on top of the salad. If you’re adding cheese or avocado, place those on top as well.

Add the Dressing

• Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.

Serve Immediately

• Divide the salad into individual bowls and top with optional add-ins like crushed tortilla chips for crunch, extra cheese, or avocado slices. Enjoy!