1 T coconut oil
1 1/2 lb ground turkey
4 cloves garlic, minced
1 1/2 T Montreal chicken seasoning (or Southwest seasoning)
1 tsp salt, 1/2 tsp. pepper
1/4 cup fresh lime juice
3/4 tsp garlic salt
1/4 c. extra virgin olive oil
1/4 cup chopped fresh cilantro (I used cilantro oil, 2 drops)
2 romaine lettuce hearts, shredded (8 cups)
2 ripe avocados, diced
4 Roma tomatoes, seeded and chopped
2 medium jicama, peeled and shredded
Heat oil in a large nonstick skillet over medium-high heat; add ground turkey, garlic, seasoning, salt and pepper. Cook 8 minutes or until turkey is no longer pink, stirring occasionally. Whisk together lime juice and garlic salt in a small bowl until blended. Gradually whisk in oil, blending well; stir in cilantro. Divide turkey mixture, lettuce, avocado, tomato and jicama evenly among 6 plates; drizzle with dressing.
