5 wide mouth quart size mason jars (or just use your normal Tupperware in the cupboard!)
1 lb ground turkey
1 can black beans, drained
1 packet taco seasoning
1¼ cups salsa
5 tablespoons plain Greek yogurt
1 quart cherry tomatoes, halved
5 mini cucumbers, sliced
1 small to medium red onion, chopped
2 avocados, chopped
Juice from half of a lime
11 ounce jar pickled jalapeños, drained and chopped
5 cups chopped romaine lettuce
• In a medium pan cook ground turkey until no longer pink. Add black beans, seasoning packet, and the amount of water stated in seasoning packet directions. Let taco mixture cool.
• Divide ingredients among mason jars starting with salsa then adding Greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocados, taco meat, then lettuce. Place lid on and close tightly.
• When ready to eat, shake really well, then pour into a bowl and enjoy!
• These salads will last in the fridge for 5 days.
Makes 5 servings; count each serving as 3 proteins and 1 fat.
Recipe courtesy of http://www.organizeyourselfskinny.com – there are a lot of other mason jar salad recipes on this website as well, take a look!