Kale-Turkey Chopped Salad
Kale-Turkey Chopped Salad is a gluten free and whole 30 salad. This recipe makes 4 servings with 468 calories, 18g of protein, and 34g of fat each. For $2.45 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Many people made this recipe, and 100 would say it hit the spot. Head to the store and pick up apple, fresh dill, mayonnaise, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns an amazing spoonacular score of 88%. Similar recipes include Chopped Kale Salad, Detox Chopped Kale Salad, and Baby Kale Chopped Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 apple, chopped
2 tablespoons apple cider vinegar
1 avocado, peeled, pitted and thinly sliced
1/3 cup buttermilk
1 12-ounce piece smoked deli turkey, chopped
1 tablespoon chopped fresh dill
1 small clove garlic, grated
1/2 large bunch kale, stems removed, leaves chopped
Kosher salt
1/2 cup mayonnaise
Freshly ground pepper
1/2 small red onion, thinly sliced
1/4 cup unsalted roasted sunflower seeds
Equipment:
bowl
whisk
Cooking instruction summary:
Soak the red onion in a small bowl of ice water, 10 minutes. Meanwhile, combine the kale, 1 tablespoon vinegar and a pinch of salt in a large bowl. Toss and rub with your fingers until the kale is dark green and softened, 3 to 5 minutes. Whisk the mayonnaise, buttermilk, garlic, dill and the remaining 1 tablespoon vinegar in a small bowl until smooth; season with salt and pepper. Drain the red onion, pat dry and add to the bowl with the kale; add the turkey, apple and half of the sunflower seeds. Drizzle with about three-quarters of the dressing and toss to coat; season with salt and pepper. Top with the remaining dressing, sunflower seeds and the avocado. Photograph by Antonis Achilleos
Step by step:
1. Soak the red onion in a small bowl of ice water, 10 minutes. Meanwhile, combine the kale, 1 tablespoon vinegar and a pinch of salt in a large bowl. Toss and rub with your fingers until the kale is dark green and softened, 3 to 5 minutes.
2. Whisk the mayonnaise, buttermilk, garlic, dill and the remaining 1 tablespoon vinegar in a small bowl until smooth; season with salt and pepper.
3. Drain the red onion, pat dry and add to the bowl with the kale; add the turkey, apple and half of the sunflower seeds.
4. Drizzle with about three-quarters of the dressing and toss to coat; season with salt and pepper. Top with the remaining dressing, sunflower seeds and the avocado.
5. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
