Turkey Taco Salad
3 TBS Olive Oil
12 ounces shredded turkey breast
1 medium red bell pepper
1 medium yellow bell pepper
1/3 cup chopped onion
3 cloves minced garlic
½ cup canned black beans
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne
8 cups torn romaine lettuce
¼ cup chopped fresh cilantro
1 cubed avocado
8 cherry tomatoes sliced
¼ cup crushed tortilla chips (We used Trader Joes Blue Corn Quinoa and Chia Seed Chips)

Combine olive oil, onion, garlic, chili powder, cumin and cayenne in a small skillet and lightly sauté until flavors have fused. Set aside.
Combine lettuce, cilantro, peppers and tomatoes and black beans in a large bowl. Toss with olive oil mixture and coat evenly. Divide into individual servings and top with turkey, tomatoes and avocado and chips. For the grand finale top with desired amount of cranberry salsa!

Cranberry Salsa
1 ½ cups of fresh or frozen cranberries
½ an apple cored and sliced (peeling optional)
1 jalapeno chili chopped
4 tablespoons coconut sugar
2 tablespoons chopped fresh cilantro
½ lime squeezed
Dash of Himalayan pink salt

Combine all ingredients in a food processor and chop to desired consistency. Serve at room temperature and refrigerate what you will not be using right away.

Presented by By Scott and Michelle Williams, Totality Living Well