Start by zesting and juicing the lime. You’ll need about 1/2 teaspoon of zest and 2 and 1/2 tablespoons of juice. This citrus will be key in brightening your dressing.
In a blender, combine the lime juice, lime zest, ranch seasoning mix, minced garlic, chopped tomatillo, and a bunch of cilantro (I like to take a large bunch, separate it in half, and twist out half, keeping the stems). Add the jalapeño, mayo, and buttermilk. Season with salt and pepper to taste. Blend until smooth and adjust according to your preference – perhaps more lime or garlic.
After blending, chill the dressing in the fridge while you prepare the salad. This allows the flavors to meld beautifully.
In a large pan over medium-high heat, add the olive oil. Once it’s shimmering, add the diced onion, bell peppers, and minced garlic. Stir occasionally for 5 to 7 minutes or until the vegetables are tender. If anything starts to burn, reduce the heat.
Add the ground turkey to the pan and sprinkle in the taco seasoning. Cook for another 5 to 7 minutes, breaking it apart as it cooks, until the turkey is no longer pink.
Stir in the salsa and chili beans, heating through. Taste and adjust seasoning with salt and pepper as needed. Once everything is heated through, cover with a lid and remove from heat.
To assemble, divide the chopped romaine lettuce evenly among plates or bowls. Top each with the turkey mixture and sprinkle with fresh cilantro.
Add your desired toppings, such as freshly grated cheese, avocado, diced tomatoes, and tortilla strips for extra crunch.
Finally, drizzle your chilled dressing over the salads and enjoy immediately! If you’re not serving all the salads at once, store the components separately to keep everything fresh.
