Start by cooking the ground turkey in a 9″ cast iron skillet, over medium high heat, breaking it up into small bits as you cook. Add the taco seasoning and cook just until the turkey is done.

Remove from the heat and let the taco meat cool completely before adding it to your salad jars, (described below). Or if you’re serving this as a dinner salad, add it to your salad still warm when you toss it together.

Prep the rest of the ingredients. Then stir together everything in the pico de gallo recipe, and set it aside.

Make the dressing by adding the egg, lime juice, garlic, onion, sea salt, and black pepper to a blender. Blend starting on low, then begin to add the avocado oil in a thin steady stream, increasing the speed as you add the oil. When all the oil has been incorporated and the dressing is emulsified, add the cilantro and blend until the cilantro is combined, but small bits still remain.

To serve you can toss everything together and serve immediately. Or you can serve everything separately, and let each person build their own salad.

And finally you can assemble these into meal prep salad jars. To assemble this recipe into mason salad jars, keep out the avocado, plantain chips, and lime wedges to add right before you eat.

Start by portioning the dressing into 5 jars, (a heavy 1/4 cup each) then taco meat, (1/2 cup each jar) top with pico de gallo, (heaping 1/3 cup each) and finally romaine, (2 1/2 cups each).

Seal the salad jars and store them in the refrigerator. To sub in jarred salsa for the fresh, use about 1/2 of what’s called for. The fresh salsa makes about 4 cups, so you’ll need between 2-3 cups of jarred salsa.