Taco Salad with Spicy Avocado Dressing

I just came home from working out of town today, and I wanted something quick to cook for supper. I already had some lettuce cut up, and I was so happy to find this recipe. The avocado dressing is absolutely delicious. I cut out the seeds and membrane of the jalapeno, so it wasn't too spicy. Aubrey raved and raved about this salad, so I know it will be a keeper recipe.

Ingredients:

Dressing:
1 large avocado, pitted, skin removed
2 Tablespoons minced red onion
2 Tablespoons white wine vinegar
1/4 cup mayo (I used canola mayo)
1/4 cup light sour cream
Juice of 1/2 lime
1/4 teaspoon ground cumin
1 jalapeno, chopped
1/4 teaspoon garlic powder
Salt, to taste

Salad:
1 pound ground turkey
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
salt, to taste
2 corn tortillas cut into strips
Corn oil for frying
1 head green leaf lettuce, washed and chopped
2 tomatoes, seeded and diced
1 (15-ounce) can kidney beans, drained
1 cup shredded cheddar cheese
2 green onions, chopped

Directions:
Combine dressing ingredients in a food processor. Process until smooth. Cover and chill for 30 minutes to 1 hour.

In a skillet, brown ground turkey. Season with chili powder, cumin, garlic powder and salt, to taste.

Heat 1/2 inch of oil in a saucepan. Once hot, fry tortilla strips until golden brown. About 3-5 minutes. Transfer to paper towel lined plate. Sprinkle with salt and set aside.

Depending on how much dressing you like, spoon about 1/4 to 1/2 of the dressing in the bottom of a large salad bowl. Add lettuce, meat, tomatoes and kidney beans. Toss to coat. Top with tortilla strips, cheddar cheese, green onions and another dollop of dressing.

Serves 2-4

Source: Adapted from Life's Ambrosia