And here we are again, Monday. I’m so glad that this Monday has a celebration attached to it because I can’t think of a better way to start a week than with a party. Oh, in case you’re wondering what celebration I’m talking about, it’s Cinco de Mayo!

Turkey Tostada Salad

Today I’m teaming up with Jennie-O to bring you a tasty and fast dinner for tonight! I’m not a big red meat eater so I prefer to replace ground beef with ground turkey. Jennie-O makes a pre-seasoned ground turkey that’s perfect for tacos and salads.

Turkey Tostada Salad

I have also included a hearty helping of Wholly Guacamole with this salad along with my new favorite salsa from Herdez. These three products come together to form one delicious salad. I opted not to include cheese on these salads as the guacamole already adds a creamy, rich texture. This is up to you. If you want to include cheese, I suggest Monterey Jack or Cotija.

What are your plans for Cinco de Mayo?

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Turkey Tostada Salad
 
Author:
Serves: 6

Ingredients
  • 6 Tostada Shells
  • 1 package Jennie-O Taco Seasoned Ground Turkey
  • 1 cup Wholly Guacamole
  • 3 cups chopped romaine lettuce
  • 1 tomato, seeded and chopped
  • ¼ cup Jalapeno Ranch Dressing
  • 1 15 oz can black beans
  • 1 jalapeno, seeded and diced
  • 1 lime
  • ½ cup corn kernels
  • 1 can Herzez salsa
  • Cilantro

Instructions
  1. In a medium bowl combine the black beans, corn and jalapeno. Squeeze the juice from the lime into the bowl and mix to combine. Set aside.
  2. Toast the tostada shells in the oven at 350 degrees for 2-3 minutes. Remove carefully and allow to cool. Plate each of the shells.
  3. Divide the guacamole evenly amongst the shells and spread evenly over the surface. Top each shell with lettuce, black bean mixture, and tomatoes.
  4. Drizzle each salad with jalapeno ranch dressing and 1-2 tablespoons of salsa. Serve with a sprinkle of cilantro.

Turkey Tostada Salad

 

I know that there is a lot of name dropping in this post. I was not paid for this post and all opinions are my own.