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
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2 tablespoons olive oil
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6 cups kale, chopped
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sea salt
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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
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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.
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In a large bowl, whisk dressing ingredients until smooth.
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In a food processor, add Cashew “Parmesan” Topping ingredients. Process until ingredients are almost powder but still have a little texture.
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In a serving bowl, assemble salad by massaging kale with a little olive oil and sea salt.
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Then add turkey cutlets, Caesar Dressing, and Cashew “Parmesan” Topping.
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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!