Consider Richard Ingraham the kitchen point guard for 12-time NBA All-Star Dwyane Wade and his wife, actress Gabrielle Union. In his book Eating Well to Win: Inspired Living Through Inspired Cooking, Ingraham shares how he keeps the A-list couple healthy and satisfied with a simple ingredient adjustment that will work for anyone—swapping salt for chicken broth. This change will help sustain flavor and reduce sodium intake.
“People often complain about healthy food not having much flavor,” Ingraham says. “By utilizing broths, you add flavor and cut down on the amount of salt that’s needed to enhance the flavor of your dish on the back end.”
For more Dwyayne Wade-approved recipes, visit chefrli.com.
Ingredients
1 small red onion, chopped
1 Tbsp olive oil
1 lb lean ground turkey
3 garlic cloves, minced freshly ground black pepper, to taste
1 tsp smoked paprika
1 tsp red pepper flakes
2 tsp ground cumin
2 tsp chilli powder
¾ cup low-sodium chicken broth
12 romaine lettuce leaves
3 Hass avocados, diced
2 cups halved cherry tomatoes
½ medium red onion, sliced
2 garlic cloves, minced
¼ cup chopped cilantro
2 Tbsp olive oil
3 Tbsp fresh lime juice
2 tsp honey
1 Tbsp tequila
kosher salt, to taste
freshly ground black pepper, to taste
2 tsp cumin
1 tsp chili powder
Directions
Sauté onions in olive oil in a medium skillet over medium-high heat until soft.
Add ground turkey, garlic, and seasonings to skillet. Cook while breaking up meat with a spatula until it’s cooked through and crumbled.
Add broth. Reduce heat to medium-low; simmer until liquid has reduced.
Line the center of romaine leaves with turkey mixture.
Combine avocados, tomatoes, onion, garlic, and cilantro in a large salad bowl.
In a small bowl, whisk together remaining ingredients.
