Zesty Turkey & Lentil Crunch Bowl

 
 
 

Ingredients (4 servings)

Salad Base
1 lb lean ground turkey, cooked and lightly seasoned
1 cup cooked lentils, drained and cooled
4 cups chopped romaine lettuce
1 red bell pepper, diced
1 cup cucumber, chopped
½ small red onion, thinly sliced
1 avocado, sliced
¼ cup fresh cilantro or parsley, chopped
2 tablespoons roasted sunflower kernels (unsalted)

Creamy Yogurt Dressing
⅓ cup plain nonfat Greek yogurt
Juice of 1 lime
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 small garlic clove, grated or finely minced
½ teaspoon paprika
Black pepper to taste
¼ teaspoon salt (optional)

Instructions

  1. In a skillet over medium heat, cook the lean ground turkey until fully cooked. Let cool slightly.

  2. Arrange the romaine lettuce in a large serving bowl or platter. Top with lentils, turkey, bell pepper, cucumber, red onion, avocado, and fresh herbs. Sprinkle with sunflower kernels.

  3. In a small bowl, whisk together all dressing ingredients until smooth.

  4. Drizzle the dressing over the salad just before serving. Serve immediately or chilled.

Summer Tip: Chill the vegetables before assembling for an extra refreshing and crunchy texture on warm days.

 

Nutrition Per Serving (Approx.)

Number of Servings: 4
Serving Size: Approximately 1½ cups

Calories: ~310

Total Fat: ~15 g

Saturated Fat: ~2.5 g

Unsaturated Fat: ~10 g

Cholesterol: ~60 mg

Sodium: ~230 mg

Carbohydrates: ~16 g

Dietary Fiber: ~7 g

Total Sugars: ~4 g

Protein: ~29 g

Potassium: ~690 mg

Joanna Martin