Hawaiian turkey salad
554 kcal per person
30g Protein
55g Carbs
24g Fat
9g Fiber
Ingredients
- 3 ounces pineapple chunks (frozen) (84 g)
- 1 clove garlic (5 g)
- 3 ounces 99% lean ground turkey breast (84 g)
- ½ teaspoon curry powder (1 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 bell pepper
- ¼ red onion
- 2 ounces corn (56 g)
- 2 handfuls iceberg lettuce, shredded (60 g)
- 2 ounces carrot, shredded (56 g)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon chili sauce (15 ml)
- 1 squeeze lime juice (5 ml)
- 1 slice bread, whole wheat
Preparing this recipe
- Remove the pineapple chunks from the freezer and let them thaw on a plate.
- Mince the garlic. Mix half of the garlic with the ground turkey, curry powder and some salt and pepper in a bowl and knead together. Form into small meatballs with your (wet) hands.
- Heat half of the oil in a skillet and cook the meatballs until golden brown and cooked through, about 8 minutes.
- Halve the bell pepper lengthwise, remove the seeds and cut it into thin strips. Slice the red onion into thin half-rings. Rinse the corn under cold water in a colander and let it drain.
- Combine the lettuce, bell pepper, red onion, corn, julienned carrot and pineapple chunks in a bowl and toss together. Arrange the turkey meatballs on top of the salad.
- Make a dressing by mixing the soy sauce, the remaining oil, garlic, chili sauce, lime juice and some salt and pepper in a small bowl.
- Pour the dressing over the salad and toss everything together, or serve the dressing on the side. Serve with (toasted) bread.
Tip van FitChef
1. Try using fresh pineapple and/or quickly grilling the pineapple chunks in a grill pan.
2. It's also tasty and easy to use store-bought (plant-based) meatballs.
3. You can also add some lime zest to the dressing if you have a whole lime at home.
