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Garden Mexican Salad with Turkey

Garden Mexican Salad with Turkey A CIF Food Is Medicine salad inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 12 mins
Cook Time 10 mins
Total Time 22 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Estimated Cost: 9
Calories: 320
Best Season: All Seasons
Dietary: Dairy-Free, High Protein
Description
A CIF Food Is Medicine salad inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 pound turkey breast
  • 1 cup cooked quinoa
  • 1 avocado sliced
  • 1 cup bell peppers
  • 1 cup tomatoes
  • chili powder
  • garlic
  • smoked paprika
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 1
    Add ingredients to the cooker with low-sodium broth and spices,
    Cook until tender according to appliance instructions,
    Adjust texture with broth as needed,
    Finish with herbs, citrus, or yogurt if desired.
Keywords: garden mexican salad with turkey, mexican, salad, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 avocado sliced, 1 cup bell peppers
Read it online: https://www.mcmh.us/recipe-maker/garden-mexican-salad-with-turkey/