In a small bowl, combine the Fajita Seasoning ingredients, mixing well.

In another small bowl, whisk the dressing ingredients. If the dressing appears too thick, add a little water slowly until you reach your desired consistency.

In your third small bowl, mix the sour cream and 1 teaspoon of Fajita Seasoning.

In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil. Add the onion and green pepper, sauteeing 3-5 minutes, until both are tender but still a little crisp. Remove from the skillet and place in a small bowl for later.

After reducing the heat to medium, add the remaining oil and, once the oil has heated, the ground turkey. Begin browning the turkey. When only small bits of pink remain, add the Fajita Seasoning that remains and stir well. Once the seasoning has been mixed in, add the can of drained tomatoes, cooking until the turkey is fully browned.

Cut the cabbage into quarters, removing the core, then cut each quarter into thin strips. Evenly divide the raw cabbage and spinach into your 4 wide salad bowls, topping each with a portion of the pepper and onion, turkey mix, a dollop of the sour cream mix, the diced avocado, and shredded cheese. Drizzle the dressing over each bowl, and serve with lime wedges place on top.