This ain't your mama's dinner!: Taco Salad (De)Light

This salad is fresh tasting, crispy, filling, and has that sweet-salty thing going on that I love.
The confusion while eating it is something extra; just to get you to start talking at the dinner-table.
Is this salad healthy or isn't it?

Well, it surely doesn't taste like something you'ld eat wearing a bikini.
It has a bunch of meat, chips and even a bit of cheese on top.

But by replacing the meat by ground turkey, the sour cream for fat-free yoghurt and by reducing the amount of cheese you healthied {shhht, totally a word} it completely up without any of the sacrifices.

The recipe is more of guidance or coach than an actual recipe. Use what you have in stock, feel free to change up the ingredients. Like with any (salad) recipe: Don’t like something? Don’t use it. Have another great idea? Please,feel free to try it out.

Taco Salad (De)Light

1 medium onion, chopped
1 yellow bell pepper
500g ground turkey/ chicken
1 t chili powder
1 t ground cumin
about 16 tortilla chips
200g iceberg lettuce, torn

2 tomatoes, cut into 1/8 wedges
1/2 cucumber, sliced
1 small mango, peeled, seeded, and cut into small, irregular wedges
150g shredded Cheddar Cheese
1 small can of corn (~100g)

200 ml fat-free yogurt

1/2 lemon: juiced
salt and pepper
a small hand cilantro leaves, chopped
{optional: 1 portion of taco seasoning ~ BE: Delhaize}

one: cook beef, onion and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.
two: stir in chili powder and cumin.
three: to prepare the salad- combine lettuce, tomatoes, corn, mango, chips, cucumber and cheese in a large bowl.
four: make the dressing- in a medium bowl, whisk together yogurt, lemon juice, cilantro, and salt {optional; add prepared taco seasoning}.
five: add beef to the salad. Toss to combine well. Drizzle with yogurt dressing; serve immediately.