"Turkey Burger" Salad with Avocado, Tomato, Cheddar & Thousand Island

[Sincerely-Food-Chef]

Ingredients

• 1 avocado
• 2 tbsp capers
• ½ (8 oz) block cheddar cheese
• 4 cloves garlic
• 2 pints grape tomatoes
• 1 small bunch green onions (scallions)
• 1 ½ lb ground turkey
• ½ cup plain Greek yogurt
• 2 heads romaine lettuce
• black pepper
• chili powder
• extra virgin olive oil
• ketchup
• mayonnaise
• red wine vinegar
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 pints grape tomatoes
   • 1 small bunch green onions (scallions)
   • 1 avocado
   • 2 heads romaine lettuce
2. Peel and mince garlic; mince capers. Place both in a small bowl along with yogurt, ketchup, mayo, vinegar, water, salt, and pepper; whisk to combine the dressing and set aside.
   • 2 cloves garlic
   • 2 tbsp capers
   • ½ cup plain Greek yogurt
   • ⅓ cup ketchup
   • ¼ cup mayonnaise
   • 2 tbsp red wine vinegar
   • 2 tbsp water
   • ½ tsp salt
   • ¼ tsp black pepper
3. Halve tomatoes and place on a large plate.
4. Trim green onions and cut crosswise into ¼-inch pieces; add to the plate with the tomatoes.
5. Halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon. Add to the plate.
6. Coarsely grate cheese and add to the plate.
   • ½ (8 oz) block cheddar cheese
7. Preheat a large skillet over medium-high heat.
8. While the skillet heats up, peel and mince additional garlic.
   • 2 cloves garlic
9. Once the skillet is hot, add oil and swirl to coat the bottom. Add ground turkey, garlic, and spices to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 4-5 minutes. Remove from heat.
   • 1 ½ tsp extra virgin olive oil
   • 1 ½ lb ground turkey
   • 1 tsp chili powder
   • ½ tsp salt
   • ¼ tsp black pepper
10. Meanwhile, chop or tear romaine leaves into bite-sized pieces.
11. Divide the romaine between plates or bowls; top with tomato, avocado, cheese, and turkey crumble. Sprinkle with green onions and serve with dressing on the side. Enjoy!