Carb Smart Turkey and Sweet Potato Salad
with Creamy Herbed Dressing
A generous drizzle of creamy and herby green goddess-inspired dressing is the star of this recipe. Smoky turkey is cooked and tossed with roasted sweet potatoes, tangy marinated cucumbers and a salad topper for a meal that only skimps on carbs, not flavour.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
66 g
Mini Cucumber
170 g
Sweet Potato
113 g
Spring Mix
7 g
Parsley
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
28 g
Salad Topping Mix
(Contains Soy)
2 tbsp
Basil Pesto
(Contains Milk, Soy)
2 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the BBQ seasoning and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
Cut cucumber into 1/4 inch rounds.Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumbers to bowl, then toss to coat.
Finely chop parsley.Add parsley, sour cream, mayo, half the pesto (use all for 4 ppl), 1/2 tbsp (1 tbsp) vinegar and 1/8 tsp (1/4 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add turkey to the dry pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**Add remaining BBQ seasoning and 2 tbsp (4 tbsp) water. Cook, stirring occasionally until fragrant, 1 min.
Add sweet potatoes and spring mix to bowl with cucumbers, then toss to coat.Divide salad and turkey between plates.Drizzle with dressing. Sprinkle salad topper over top.
If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then add turkey. Continue cooking turkey in the same way the recipe instructs you to cook pork.**
