Recipe by @livelymeals for Great American Turkey Co.
- 1 package GATC Olive Oil & Herbs Turkey Breast Cutlets or Strips
2 tablespoons olive oil
6 cups kale, chopped
toasted bread crumbs, optional
- avocado, optional
- 1/3 cup tahini
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon anchovy paste, optional
- salt and pepper to taste
CASHEW "PARMESAN" TOPPING
- 3⁄4 cup cashews
- 3 tablespoon nutritional yeast
- 1⁄2 teaspoon garlic powder
- 1 tablespoon hemp seeds
- salt to taste
In a cast iron skillet over medium heat, add olive oil and GATC Olive Oil & Herbs Turkey Breast Cutlets. Cook covered for 3 minutes on each side until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.
In a large bowl, whisk dressing ingredients until smooth.
In a food processor, add Cashew “Parmesan” Topping ingredients. Process until ingredients are almost powder but still have a little texture.
In a serving bowl, assemble salad by massaging kale with a little olive oil and sea salt.
Then add turkey cutlets, Caesar Dressing, and Cashew “Parmesan” Topping.
Garnish with your choice of avocado and toasted bread crumbs. Gobble up and enjoy!
You will likely have Caesar Dressing and Cashew “Parmesan” Topping leftover, just store in the fridge for later!