This is my health-oriented twist to my Aunt Linda’s recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips.
Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the
mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.
Per Serving: 584 calories; protein 25.7g; carbohydrates 55.6g; fat 31.1g; cholesterol 41.9mg; sodium 2057.3mg.