Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Salad:
- 6 cups Kale, stems removed and leaves chopped
- 1 lb. Ground turkey
- 2 tbsp. Olive oil
- Salt and pepper to taste
- 1/4 cup Dried cranberries
- 1/4 cup Chopped pecans
For the Dressing:
- 1/4 cup Olive oil
- 2 tbsp. Apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. Honey
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook until browned, about 5-7 minutes—season with salt and pepper to taste.
- Combine the chopped kale, cooked ground turkey, dried cranberries, and chopped pecans in a large bowl.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad, and toss until all ingredients are coated.
- Serve immediately and enjoy!
Nutrition Facts
Calories: 421 kcal
Protein: 24g
Carbohydrates: 16g
Fiber: 2g
Fat: 31g
Saturated Fat: 5g
Cholesterol: 62 mg
Sodium: 244 mg
Potassium: 610 mg
Sugar: 10g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Turkey and Kale Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.