Smart Korean-Inspired Turkey Salad
with Creamy Sesame Dressing
This bountiful salad is bursting with colour, Korean-inspired flavours and wholesome veggies! Spicy soy turkey and a creamy, gochujang-based dressing round out the plate for a delicious, light way to start your week!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
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
2 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Garlic, cloves
1 tbsp
Rice Vinegar
(Contains Sulphites)
113 g
Baby Spinach
160 g
Sweet Bell Pepper
4 unit
Radish
56 g
Carrot, julienned
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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! Peel, then mince or grate garlic.Add mayo, vinegar, half the sesame oil, half the gochujang, 1/2 tsp soy sauce (dbl for 4 ppl) and half the garlic to a large bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then whisk to combine. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] for a more balanced dressing.)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. Thinly slice radishes.
Add remaining gochujang, remaining soy sauce and remaining garlic 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 radishes to the large bowl with dressing. Toss to coat.
Divide salad between plates. Top with turkey. Drizzle reserved dressing over top.
