For the Salad

• 1 lb 93% lean ground turkey
• 2 tablespoons extra virgin olive oil
• 1/2 cup mild to medium salsa (I used La Victoria)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, drained
• 1 cup cooked corn kernels (drain if canned, thaw and drain if frozen)
• 1/2 - 1 cup Mexican cheese blend
• 1 avocado, pitted and diced
• 2 romaine lettuce hearts, halved and roughly chopped
• Fresh cilantro, roughly chopped to garnish

For the Dressing

• 1 cup fresh cilantro leaves and steams
• 1/4 cup plain yogurt
• 1 ripe avocado
• 1 1/2 tablespoons lime juice
• 1 teaspoon white wine vinegar
• 1 teaspoon garlic, minced (1 clove is fine)
• 1/4 teaspoon salt (more as desired)
• Pinch of fresh ground black pepper
• 1/4 cup water