Turkey Veggie Salad

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Servings: 4 Prep: 15 min Dairy Free Gluten Free Low Carb Paleo Blender Entree Salad No Leftover Added 7 months ago Updated 7 months ago

Missing nutrition data for: Carrot, Almonds, Cooked Turkey Breast, Shredded Green Cabbage, Shredded Red Cabbage, Toasted Sesame Seeds

Ingredients

For the salad:

1 red bell pepper

6 radishes

3 green onions

1 large carrot ⚠

⅓ bunch cilantro

⅓ cup almonds ⚠

2 cups cooked turkey breast ⚠

1 cup shredded green cabbage ⚠

1 cup shredded red cabbage ⚠

1 cup bean sprout

3 tablespoons toasted sesame seeds ⚠

For the dressing:

¼ cup tahini

¼ cup water

¼ cup lemon juice

1 teaspoon minced garlic

1 tablespoon honey

Instructions

1. For the salad: Finely slice bell pepper, radishes, and green onions. Grate carrot. Chop cilantro and almonds. Slice turkey breast.

2. Place the shredded cabbage, turkey breast, peppers, radishes, green onions, carrot, cilantro, almonds, bean sprouts, and sesame seeds in a large bowl. Mix well to combine.

3. For the dressing: Make the salad dressing by blending all the dressing ingredients together in a blender until creamy.

4. Pour the salad dressing over the salad and toss to cover. Serve straight away or store in the fridge until required.

Per serving incomplete

165

Cal

21g

Carbs

Fat

Protein

Carbs 47%

Fat 42%

Protein 11%