The Salad Series: Turkey Salad Bowls with Spicy Pickled Vegetables, Roasted Peppers and Onions, and Cilantro-Lime Sour Cream

The Salad Series: Turkey Salad Bowls with Spicy Pickled Vegetables, Roasted Peppers and Onions, and Cilantro-Lime Sour Cream

This recipe is a 2-skillet breeze. It does require a little prep up front, but once you get through that, the recipe goes super fast!


Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 55 minutes



1 pound ground turkey

1 tablespoon olive oil

Chili powder, cumin, garlic powder, cayenne powder, salt, and pepper, to taste

Spicy Pickled Vegetables

4 radishes

1/2 large red onion

1/2 jalapeño

1 cup white distilled vinegar

3 tablespoons sugar (more or less, to taste)

Sprinkle of salt

Roasted Peppers and Onions

2 red bell peppers

1-2 poblano peppers

3/4 red onion (Use the remaining 3/4 onion from the pickled vegetables)

Olive oil

Salt and pepper to taste

Cilantro-Lime Sour Cream

3 tablespoons sour cream

1-2 tablespoon heavy cream

3/4 cup fresh cilantro

1 lime

Salt to taste


4 cups mixed greens

8-10 cherry tomatoes, for serving

Lime wedges, optional, for serving

1 avocado, for serving


Prepare Ingredients: Preheat oven to 400ºF. Thinly slice the radishes and the half jalapeño and set aside in a bowl. Thinly slice the entire onion and put 1/4 of the sliced onion with the radishes and jalapeño and set the remaining 3/4 sliced onion aside. Thinly slice the poblano and red bell peppers and set aside with the 3/4 sliced onion. 

Prepare the Pickled Vegetables: Heat the distilled white vinegar in the microwave for 45 seconds. Stir in the sugar and a sprinkle of salt until dissolved. Pour over the radishes, 1/4 sliced onion, and the sliced jalapeño and toss to coat. Cover and transfer to the fridge.

Make the Cilantro-Lime Sour Cream: In a food processor, combine the sour cream, heavy cream, cilantro, and juice of 1 lime. Pulse until smooth. Taste and season with a bit of salt if desired. Chill until ready to serve.

Prepare the Roasted Peppers and Onions: In a baking sheet or large skillet, toss the sliced peppers and 3/4 sliced onion with olive oil and season with salt and pepper. Transfer to the oven and cook for 35 minutes, tossing once halfway through until the vegetables being to brown and crisp up on the edges a bit.

Cook the Turkey: Heat 1 tablespoon olive oil in a medium skillet over medium high until very hot. Add the turkey and season with salt, pepper, chili powder, cumin, garlic powder, and cayenne powder to taste. Use a wooden spoon to break up the turkey as it cooks and continue cooking for 15 minutes until the turkey is completely cooked through and well browned. Remove from heat and keep warm.

Prepare the Salad: Quarter the tomatoes and slice the avocado. Squeeze a little lime juice over the avocado slices to keep them from browning.

To Serve: Divide the greens between bowls and arrange the quartered tomatoes, sliced avocado, cooked turkey, and roasted peppers and onions on top. Add 1 spoonful of the pickled vegetables in the center. Serve with a dollop of cilantro-lime sour cream and a lime wedge. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!