Cal Smart Zesty Mexican Turkey
with Spinach Salad- Sulphites
- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Egg
- Gluten
- Crustaceans
- Fish
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Turkey breast • Cucumber • Spinach • Roma tomatoes • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Pepitas • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Ingredients
340 g
Turkey Breast Portions
113 g
Baby Spinach
1 unit(s)
Lime
8 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
7 g
Cilantro
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Zest, then juice lime.
- To a medium bowl, add half the lime juice, garlic puree and Mexican Seasoning. Mix to combine.
- Pat turkey dry with paper towels.
- To the bowl with marinade, add turkey.
- While turkey marinates, cut cucumber into 1/2-inch half- moons.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- To a large bowl, add cilantro, half the lime zest, half the vinegar, remaining lime juice, 1/2 tsp (1 tsp) sugar, and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then mix to combine.
- Heat a large non-stick pan over medium.
- When hot, add pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (NOTE: Keep your eye on them so they don't burn.) Transfer to a plate.
- Remove turkey from marinade.
- Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 1-2 min per side, until golden. Transfer turkey to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Transfer to a plate.
- Meanwhile, to a large bowl, add spinach, tomatoes and cucumbers. Toss to combine.
- Thinly slice turkey.
- Divide salad and turkey between plates.
- Sprinkle with pepitas and feta.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the dish bland; consider marinating the turkey longer or adjusting spices for more robust flavor.
- Ease of prep: The recipe instructions were unclear for some, particularly regarding portioning and use of ingredients.
- Suggestions: Butterfly thick turkey pieces for even cooking. Consider adding extra vegetables to enhance the salad.
- Portions: Several noted the turkey portion was small or unevenly sized for two people.
- Cooking time: Some found the turkey required longer cooking time than specified, especially for thicker pieces.
