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+ servings

Turkey Santa Fe Salad

Course Lunch
Cuisine Mexican
Keyword avocado, beans, gluten-free, salad, turkey
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 498kcal



  • 1 medium avocado
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/8 cup cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • 5 cup shredded lettuce
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup black olives, canned
  • 1 stalk green onion

Serve With

  • 4 ounce tortilla chips
  • 2 cup blueberries


  • Heat a non-stick skillet over medium. Add turkey and season with salt. Cook until browned and no longer pink, stirring frequently to crumble.
  • Drain and rinse beans; chop tomato and cilantro; shred lettuce.
  • Remove turkey from the heat and stir in the tomato, cilantro, corn, cumin, and 1/2 cup beans.
  • Add the meat of the avocado to a blender, along with the sour cream, lime juice, cilantro, salt, and pepper; blend well.
  • Divide lettuce into 4 servings. Top with meat mixture, cheese, chopped olives, and sliced green onion; drizzle the dressing over top.
  • Serve with tortilla chips and blueberries on the side.


Calories: 498kcal | Carbohydrates: 51g | Protein: 22g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 912mg | Fiber: 11g | Sugar: 12g