TURKEY KALE SALAD
This Turkey Kale Salad is a vibrant and protein-packed dish combining tender sliced turkey breast with nutrient-rich kale, creamy lemon-yoghurt dressing and crunchy pumpkin seeds. The sharpness of the lemon in the dressing brightens the earthy kale, while the creamy yoghurt adds subtle tang and hydration. With lean protein and healthy fats, this Salad is crafted for anti-inflammatory benefits, supporting immune health and energy levels. It makes a delightful lunch, light dinner or even a nutritious starter at gatherings. Easy to assemble and packed with texture and flavour, this Salad satisfies both palate and nutritional goals alike.
RECIPE CATEGORY
Lunch, Dinner, Snack, Brunch
SERVING SIZE
1
CUISINE
American, Mediterranean
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low Sodium, Low Fat, Low/No Sugar, Organic, Quick & Easy, Raw, Wheat/Gluten-Free
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Turkey Kale Salad:
- 100 g cooked turkey breast, thinly sliced
- 1 cup (≈30 g) kale, finely chopped, ribs removed
- 1 tsp lemon-yoghurt dressing
- 1 tbsp pumpkin seeds
FULL NUTRITIONAL INFORMATION
- Calories: 159.7 kcal
- Fat: 8 g
- Saturated Fat: 1.6 g
- Carbohydrate: 4.4 g
- Sodium: 909.8 mg
- Sugar: 1.3 g
- Fiber: 1.5 g
- Protein: 17.9 g
- Cholesterol: 49 mg
- Calcium: 72.2 mg
- Potassium: 515.4 mg
- Iron: 1.5 mg
- Vitamin D: 0.2 mg
PREPARATION
These steps are followed for the preparation of Turkey Kale Salad:
- Wash And Chop Kale: Wash and finely chop the kale. Pat dry to reduce excess water.
- Combine Ingredients: Place the kale in a bowl and add the turkey slices.
- Add Dressing: Drizzle 1 tsp lemon-yoghurt dressing over the Salad. Toss until evenly coated.
- Sprinkle Pumpkin Seeds: Sprinkle pumpkin seeds on top for texture and crunch.
- Let Salad Rest: Let the Salad rest for 5 minutes to allow the kale to soften slightly and the flavours to meld.
PREP TIME
10 minutes
COOKING TIME
0 minutes (using pre-cooked turkey)
TIPS
- Massage The Kale: Massage the kale with a pinch of salt before assembling to soften it and make it more palatable.
- Warm Turkey: Warm the turkey slightly (room temp) before tossing for better texture and taste.
- Use Greek Yoghurt: Use Greek yoghurt in the dressing to boost creaminess and protein.
- Toast Pumpkin Seeds: Toast pumpkin seeds lightly in a dry pan for 2–3 minutes for extra flavour depth.
- Adjust Dressing Volume: Adjust dressing volume to preference—less coating leaves a fresher, lighter result.
VARIATIONS
- Add Colour And Vitamins: Include sliced cherry tomatoes or red bell peppers.
- Spicy Twist: Mix a pinch of chilli flakes into the yoghurt dressing.
- Nut-Free: Replace pumpkin seeds with toasted sunflower seeds.
- Dairy-Free: Swap yoghurt with vegan coconut yoghurt.
- Cheesy Boost: Sprinkle 1 tbsp of crumbled feta or goat cheese.
- Leafy Swap: Use baby spinach or mixed greens instead of kale.
PREPPING AND STORAGE
- Make-Ahead: Assemble without dressing and store in an airtight container up to 2 days. Pack and add dressing + seeds just before eating to keep the texture.
- Fridge: With dressing and seeds included, store up to 24 hours for optimal freshness.
- Freezing: Not recommended; kale may go soggy and the turkey’s texture may suffer.
- Reheating: Serve cold or let the turkey come to room temperature before eating. If preferred, gently warm the turkey separately and toss briefly with the Salad.