Turkey Taco Kale Salad with Mexican Cashew Sauce

Turkey Taco Kale Salad with Mexican Cashew Sauce

Turkey Taco Kale Salad with Mexican Cashew Sauce

Ingredients:

Turkey:

• 1 lbs ground turkey

• 1/2 tbsp olive oil

• 1 tbsp tomato paste

• 1/4 cup broth, chicken, Turkey or veg

• 2 tbsp taco seasoning, more or less depending on spice preference

• pinch of salt

Mexican Cashew Sauce:

• 1 1/2 cups cashew, soaked in hot water for 15 minutes & drained

• 1 cup unsweetened almond milk

• 1-1/2 tbsp taco seasoning 

• salt & pepper, to taste

Other:

• 12 oz kale, destemmed & chopped

• 16 oz. riced cauliflower, Raw or sautéed in a little bit of olive oil, lime juice, salt & pepper

• optional toppings: tomatoes, avocado, lime, cilantro

DIRECTIONS:

1. In a medium saute pan, heat olive oil over medium high heat. Add the ground turkey and brown. Just before it’s fully cooked (no pink!), add the taco seasoning, tomato paste and chicken broth. Continue browning, breaking up into smaller pieces, until cooked through.

2. In a blender, blend all sauce ingredients until completely smooth.

3. In a large bowl, Massage kale with ~1/3 cup dressing.

4. Assemble: Add desired amount of kale, cauliflower rice, turkey & other toppings of choice to a bowl. Drizzle with cashew sauce and enjoy!

Did you make it? Tag your photos @thewellfedguide!