Mexican Turkey Salad

Recipe from Kate Logan
Mexican Turkey Salad
Cooking time: 35 min
Servings 4
Do you like spicy Mexican salads because they are nutritious, "spicy" and healthy? Then make a salad according to this recipe. This salad can replace the main course and, in addition, when a little infused - only tastes better, so it is not necessary to prepare immediately before serving.


  • Chili pepper
    to taste
  • Avocado
    2 pcs.
  • Canned corn
  • Canned beans
    2 cans
  • Turkey fillet
    1,4 lbs.
  • Light olive oil
    12 tbsp.
  • Hot pepper
    2 pcs.
  • Apple vinegar
    2 tsp.
  • Bulb onion
    2 pcs.
  • Garlic
    4 cloves
  • Salt
    to taste
  • Green onion tails
    0,8 lbs.

Nutrition facts per serving

  • Calories

    560 kcal

  • Protein

    28 g

  • Fat

    24 g

  • Carbohydrates

    58 g


  • Wash under a cold water and peel the bulb onion, then put it on a cutting board and shred into thin half rings. Take onlu green part of green onion and chop finely.  Rinse the turkey meat, cut into mid-sized pieses and put in a pot, pour some cold water, add salt and boil until meat becomes soft. After, take off the turkey meat and cut into a large strips.

  • Peel the avocado, remove the pit and cut into slices.

  • Wash and peel the peppers and cut into thin half rings. Peel and crush the garlic.

  • Mix everything in a salad bowl, add the corn and beans, salt, pepper, vinegar and sprincle with oil.


  • We recommend replacing the salt and pepper with Tabasco sauce for a brighter flavor. 

  • You can also add a few drops of lemon juice to spice things up. 

  • Serve the salad with tortillas or nachos chips.

  • When choosing an avocado, do not take a fruit that does not have a characteristic flavor. Do not choose those with a sticky layer on the skin: its presence indicates that the fruit has been treated to increase the shelf life.

Bon Appetit!

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