Loaded Turkey Burger Salad

1. Start by roasting your potatoes. Cut them into bite-sized pieces, toss in avocado oil, season with salt and pepper, and cook either in the air fryer or oven until golden. I air fried them at 400 for 16 minutes (tossing halfway through).
2. While the potatoes cook, make the turkey burgers. Warm a skillet or cast-iron pan over medium heat. Add a drizzle of avocado oil. When the pan hot (but not smoking), add the frozen turkey burgers. Cook on each side for 5 minutes until cooked through, internal temperature should be 165°F. If you’re adding cheese, add when you have about 2 minutes left, then cover with a lid to melt. Remove burgers from pan and set aside.
3. In the same pan, add 1 tbsp avocado oil or olive oil, then add sliced onions. Sauté until brown and caramelized, about 5 minutes or so.
4. Assemble your salad. Start with the lettuce, then add tomatoes, cucumbers or pickles, roasted potatoes, avocado, turkey burgers, and grilled onions.
5. When you’re ready to serve the salad, cut the burger into bite-sized pieces. Drizzle salad with your favorite paleo ranch, then toss well. Season as needed with salt and pepper. Enjoy!