Cal Smart Spiced Turkey Salad

Cal Smart Spiced Turkey Salad

with Dill Pickle Cream

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Looking for a salad with something a little extra? This dish nails it with a dollop of tangy dill pickle and onion cream. Don't throw out the pickle juice! It's used in the vinaigrette for an acidic kick!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)Quick

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

113 g

Spring Mix

113 g

Baby Tomatoes

28 g

Crispy Shallots

(ContainsSoy/Soja, Wheat/Blé)

3 tbsp

Sour Cream


1 unit

Green Onions

90 mL

Dill Pickle, sliced

3 g


1.5 tsp

Dijon Mustard


1 tbsp

Paprika-Garlic Blend

2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate15 g
Sugar5 g
Dietary Fiber3 g
Protein45 g
Cholesterol110 mg
Sodium970 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tspmedium and 1 tsp extra! Heat a large non-stick pan over medium-high heat. While pan heats, pat turkey dry with paper towels. Season with salt and pepper, then evenly sprinkle Paprika-Garlic Blend over both sides. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 5-7 min.


While turkey cooks, halve tomatoes. Peel, then mince or grate garlic. Thinly slice green onions. Finely chop dill pickle. Reserve the pickle juice for step 4.


Add green onions, garlic, mayo, sour cream, pickles and Dijon to a medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.


Whisk pickle juice and 1 1/2 oil tbsp (dbl for 4 ppl) in a large bowl. Season with salt and pepper.


Add tomatoes and spring mix to the bowl with vinaigrette. Toss to combine.


Slice turkey. Divide salad between plates. Top with turkey, then dollop with dill pickle cream. Sprinkle crispy shallots over top.