Name: Turkey Nachos Salad (Gluten-Free)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cup to 2/3 cup vegan con queso or premade queso of choice (see notes); 3 to 4 cups leafy greens (spinach, kale, etc); 1 cup diced cooked sweet potato (peeled or skin on); 1 cup broccoli floret or cauliflower florets (raw or cooked); 1/2 cup sliced carrots (ribbon or julienne cut); 1/2 cup sliced zucchini (ribbon or julienne cut); handful grape tomatoes, halved; 6 to 8 ounces shredded or diced cooked turkey (see notes for substitutes); 1/2 avocado, sliced; 1 jalapeño, sliced (deseed for less spicy); 1/2 to 1 cup fresh cilantro, torn or cut into smaller pieces; 15 to 18 blue corn tortilla chips or sweet potato chips; Sea salt and black pepper, to taste; Garlic powder, to taste; 1 teaspoon crushed red pepper flakes; Lime, sliced into wedges; Drizzle olive oil, optional

Description

Don’t let those Thanksgiving leftovers go to waste! Put them to use with this quick and easy leftover gluten-free turkey nachos salad recipe!

Ingredients

Units Scale

1/2 cup to 2/3 cup vegan con queso or premade queso of choice (see notes)
3 to 4 cups leafy greens (spinach, kale, etc)
1 cup diced cooked sweet potato (peeled or skin on)
1 cup broccoli floret or cauliflower florets (raw or cooked)
1/2 cup sliced carrots (ribbon or julienne cut)
1/2 cup sliced zucchini (ribbon or julienne cut)
handful grape tomatoes, halved
6 to 8 ounces shredded or diced cooked turkey (see notes for substitutes)
1/2 avocado, sliced
1 jalapeño, sliced (deseed for less spicy)
1/2 to 1 cup fresh cilantro, torn or cut into smaller pieces
15 to 18 blue corn tortilla chips or sweet potato chips
Sea salt and black pepper, to taste
Garlic powder, to taste
1 teaspoon crushed red pepper flakes
Lime, sliced into wedges
Drizzle olive oil, optional

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Instructions

Prepare the vegan con queso (using leftover ingredients like potato, carrot, cauliflower, and canned tomatoes) or use premade queso.
Place the queso in a microwave-safe bowl and cover. Heat in 30 second increments, stirring between, until queso is warm. Set aside.
To assemble individual bowls, divide the ingredients evenly into 2 or 3 bowls, starting with the leafy greens OR use one large serving bowl. Add the cooked sweet potato, cauliflower, carrots, zucchini, and tomatoes, shredded turkey, avocado slices, jalapeno, cilantro and tortilla chips.
Sprinkle each bowl with sea salt, black pepper, garlic powder and red pepper flakes to taste.
Squeeze a lime wedge over each salad bowl. Pour the warm queso on top of each bowl and, if desired, drizzle with olive oil.

Notes

Substitute Tips – Use Thanksgiving leftovers like turkey and ham, rotisserie chicken or even chickpeas.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: main
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 440
Sugar: 9g
Fat: 15g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 10g
Protein: 29g
Cholesterol: 73mg