A vibrant and flavorful taco salad perfect for a quick and satisfying meal.
Cook the ground turkey in a skillet over medium heat until browned and fully cooked.
Stir the turkey occasionally to ensure even cooking and prevent sticking.
Chop the romaine lettuce, tomatoes, and green onions, and place them in a large salad bowl.
Use a sharp knife to make clean cuts and preserve the freshness of the vegetables.
Rinse and drain the black beans, then add them to the salad bowl.
Ensure the beans are well-drained to avoid excess moisture in the salad.
Sprinkle the shredded cheddar cheese over the salad.
For a stronger flavor, use aged cheddar cheese.
In a mixing bowl, mash the avocado and mix with lime juice, sour cream, and cumin until smooth.
Use a fork or a whisk to achieve a creamy consistency.
Drizzle the dressing over the salad and toss gently to combine.
Toss the salad just before serving to keep it fresh and crisp.
Serve the salad immediately and enjoy.
Garnish with additional lime wedges or fresh cilantro for extra flavor.
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