1 medium carrot peeled and shaved into ribbons with a peeler
½ fresh lime
1 Tbsp olive oil
2 cups fresh arugula or spinach
1 tsp olive oil
8 sprigs picked fresh cilantro
12 cherry tomatoes cut in half
10 cucumber slices (1/4 cucumber)
½ cup salsa
¼ cup grated mozzarella
½ cup sour cream
handful of corn tortilla chips
Preheat the oven to 375F. Rub olive oil on the red pepper and zucchini, season with salt and pepper and place in the oven. Roast in the oven for approximately 10-15 minutes or until the vegetables are cooked. Take out of oven and let cool.
In a heavy bottom pan heat olive oil in pan until smoking hot, place the ground turkey in the pan and cook until browned. Once cooked, add all the spices. Mix corn starch and water together and add to the pan. Cook until thickened and turn off the heat and keep warm.
Peel carrots and shave into ribbons with peeler and place into a bowl. Squeeze lime juice onto carrots, add olive oil, mix and season with salt and pepper.
In a bowl place arugula, drizzle with olive oil and salt and pepper or add your favourite dressing to the greens, on top of the greens place the warm cooked turkey, add dressed carrot, and place all other items from Part D on or around the turkey and sprinkle with cheese, sour cream and cilantro on top. Garnish with tortilla chips.
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