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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
Allergens:Soy/SojaWheat/BléMilk/LaitMustard/MoutardeEgg/Oeuf

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait)

1 unit

Green Onions

90 mL

Dill Pickle, sliced

3 g

Garlic

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 tbsp

Paprika-Garlic Blend

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

Not included in your delivery

2.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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

6

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