In a small baking dish toss grape tomatoes with 1 Tbsp olive oil, garlic powder, salt and pepper.
Roast for 15-20 minutes until tomatoes burst open
Allow to cool for 10 minutes
Mix tomatoes with cilantro, jalapeño, onion, additional olive oil, lime juice, salt and pepper
Meanwhile in a large skillet over medium heat, saute onion and garlic in olive oil until onion is translucent (about 4 minutes)
Add turkey meat to pan, breaking up with a wooden spoon brown meat for 3 minutes, until the majority of pink has disappeared
Add chili powder, salt, pepper, chipotle, and 1/4 cup water
Stir well and allow to simmer over low heat for 5 minutes. Be cautious to not overcook the turkey meat or it will become very dry.
Putting It All Together:
In a large salad bowl combine kale, romaine, and red cabbage. Toss with olive oil, lime juice, garlic powder, salt and pepper. Massage dressing into leaves and allow to sit for a few minutes (this will help the kale break down and become softer)
Top salad with ground turkey, a scoop of roasted tomato salsa, and a scoop of guacamole (optional but DELICIOUS!)
This is another recipe where you can let your creativity run wild. If you don’t like the idea of kale in the salad don’t tell me but eliminate it. Play a bit and see what veggies you can add to it that will make you sing.