A ground turkey taco salad loaded with veggies, fruit, and protein and topped with a tangy avocado, greek yogurt dressing.
Add all of the ingredients for the avocado greek yogurt dressing to the pitcher of a high-speed blender. Pour in 1 tablespoon of water and blend the dressing on high until smooth. If a runnier dressing is desired, stir in more water 1 tablespoon at a time until a runny consistency is reached.
Place a medium-sized frying pan over medium heat on the stove top. Drizzle in the olive oil and add the ground turkey. Use a wooden spoon or spatula to break up the turkey meat, stirring occasionally until its cooked through and is no longer pink, about 7-8 minutes.
Add the minced garlic to the frying pan with the ground turkey and stir to incorporate it into the meat. Let the garlic cook until it starts to become fragrant, about 30 seconds.
Sprinkle the onion powder, chili powder, dried oregano, salt, and pepper over the ground turkey in the frying pan. Stir to coat the turkey in the spices and then pour in 2 tablespoons of water. Let the ground turkey cook in the spices for about 2 minutes, until water has evaporated and the spices are very fragrant. Remove the frying pan from the heat.
Add the chopped kale, shredded cabbage, and chopped fresh cilantro to a large salad or mixing bowl. Pour about ⅓ of the avocado greek yogurt dressing over the top and massage it into the greens with your hands, a pair of tongs, or salad spoons.
Add the drained black beans, shredded cheddar cheese, and crumbled cotija cheese to the bowl. Toss the incorporate the beans and cheese into the salad.
Top the salad with the diced tomatoes, diced mango, pickled red onions, and roasted pumpkin seeds. Spoon the warm, turkey taco meat over the top. Serve the salad with extra dressing on the side, plus tortilla chips if desired. Enjoy!