This bountiful salad, bursting with colour and Korean-inspired flavours, is a great way to get all your veggies in one go! Spicy soy turkey and a creamy gochujang-based dressing round out the plate for a delicious, light way to start the week!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Sweet Bell Pepper
Before starting, wash and dry all produce. Garlic Guide for Step 1 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add mayo, vinegar, half the sesame oil, half the gochujang, 1/2 tsp soy sauce (dbl for 4 ppl) and 1/2 tsp garlic puree to a large bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then whisk to combine. Reserve 1 1/2 tbsp dressing (dbl for 4 ppl) in a small bowl for use in step 6.
Heat a large non-stick pan over medium-high heat. When hot, add remaining sesame oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with pepper.
Meanwhile, core, then cut pepper into 1/4-inch slices. Cut cucumbers into 1/4-inch rounds. Thinly slice green onion.
Add remaining gochujang, remaining soy sauce and remaining garlic puree to the pan with turkey, then stir to coat. Season with salt and pepper, to taste. Cook, stirring occasionally, until turkey starts to brown, 3-5 min. Remove the pan from heat.
Add spinach, carrots, peppers and cucumbers to the large bowl with dressing. Toss to coat.
Divide salad between plates. Top with turkey. Drizzle reserved dressing over top. Sprinkle with green onions.