Warm the olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add ground turkey: Crumble in the 2 pounds of ground turkey, stirring occasionally to break it up.

Season: Sprinkle in the chili powder, cumin, garlic powder, smoked paprika (if using), salt, and black pepper. Stir well.

Brown & cook through: Cook until the turkey is browned and no pink remains (about 8–10 minutes). Drain any excess liquid if needed.

Taste & adjust: Sample a small bite and adjust salt/pepper or spices as desired.

Cool slightly: Let the turkey cool for a few minutes before layering it into jars or containers (this helps keep the lettuce from wilting too quickly).

Combine ingredients: In a small bowl or jar with a tight-fitting lid, whisk/shake together:

4 Tbsp olive oil

Juice of 1 lime

½ tsp chili powder

¼ tsp salt

¼ tsp black pepper

(Optional) 1 Tbsp chopped cilantro or a pinch of minced garlic

Taste & adjust: If you’d like more tang, add more lime juice; need more spice, add a bit more chili powder.

Romaine: Chop or tear into bite-size pieces and rinse well. Pat or spin dry to avoid soggy salad.

Cherry tomatoes: Rinse and slice in half.

Red onion: Thinly slice (or dice, if you prefer smaller pieces).

Shredded cabbage: Rinse if needed; pat dry.

Cilantro: Roughly chop.

You can layer these salads in large mason jars (quart size) or reusable containers. The general rule is to keep wetter ingredients at the bottom so the greens stay fresh on top.

Spoon about 1 tablespoon of the prepared lime dressing into each container.

Add about ¼ of the cooked turkey (roughly 8 oz raw weight per portion, which cooks down to about 6 oz).

Add cherry tomatoes, red onion slices, and shredded cabbage.

Fill the rest of the jar/container with romaine. Gently press down, but don’t pack it too tightly.

Seeds: Either sprinkle 1 tablespoon of pumpkin or sunflower seeds on top now, or keep them in a separate small bag/container if you prefer maximum crunch at mealtime.

Avocado: Ideally, cut and add avocado right before eating to prevent browning. If you must pack it ahead, lightly brush or toss with lime juice, then seal tightly in a small container.

Refrigeration: Keep jars/containers sealed and refrigerated for up to 3–4 days.

Serving:

When ready to eat, you can shake the jar to distribute the dressing, or dump the contents into a bowl, letting the dressing coat everything from the bottom.

Halve and slice your avocado fresh if possible; sprinkle it on top with your seeds for the best flavor and texture.