This week I received an e-mail from a loyal reader (and now an acupuncture client of mine) who requested I share a recipe for a summer salad that is hearty enough for a meal. Well, this recipe is for you, reader.

Taco salad is a delicious and thoroughly satisfying meal. Ground turkey is used as a substitute for beef, nonfat yogurt laced with lime juice, jalapeno and cilantro makes a creamy dressing, and fresh mango slices add a splash of color.

I was really surprised at how tasty this salad is. Often, taco salad with cheese, sour cream and refried beans is as fattening as it is filling. This salad is light and crisp. Mangos are in season and the way the flavor blends with the red onion and corn is nothing short of genius. When reheating leftovers, take care not to overheat, just take the chill off and enjoy.

If you have a suggestion, idea or recipe you’d like to share, contact me at gltrecipebox@gmail.com

1 small mango, peeled, seeded and cut into 1/4-inch-thick wedges (about 1 1/2 cups)

Directions

Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, or five to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs, place in a small bowl and set aside (you should have about 1 1/4 cups).

Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.

For dressing, in a medium bowl, whisk together yogurt, juice from one lime, cilantro, jalapeno, and salt; set aside.

In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, or about seven minutes. Stir in chili powder, cumin and juice from remaining lime.

Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.