20 Minute Meals · Gluten Free · Keto · Paleo ·

Olive Oil & Herbs Turkey Kale Salad

Recipe by @livelymeals for Great American Turkey Co.

Ingredients

  • 1 package GATC Olive Oil & Herbs Turkey Breast Cutlets or Strips

  • 2 tablespoons olive oil

  • 6 cups kale, chopped

  • sea salt

  • toasted bread crumbs, optional

  • avocado, optional

CAESAR DRESSING

  • 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

Directions

  1.  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.

  2. In a large bowl, whisk dressing ingredients until smooth.

  3. In a food processor, add Cashew “Parmesan” Topping ingredients. Process until ingredients are almost powder but still have a little texture.

  4.  In a serving bowl, assemble salad by massaging kale with a little olive oil and sea salt.

  5.  Then add turkey cutlets, Caesar Dressing, and Cashew “Parmesan” Topping.

  6. Garnish with your choice of avocado and toasted bread crumbs. Gobble up and enjoy!

CHEF'S NOTE:

You will likely have Caesar Dressing and Cashew “Parmesan” Topping leftover, just store in the fridge for later! 

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