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:

Quickview
467k Calories
18g Protein
34g Total Fat
24g Carbs
26% Health Score
Limit These
Calories
467k
23%

Fat
34g
53%

  Saturated Fat
5g
35%

Carbohydrates
24g
8%

  Sugar
12g
13%

Cholesterol
41mg
14%

Sodium
1482mg
64%

Get Enough Of These
Protein
18g
36%

Vitamin K
175µg
167%

Vitamin C
123mg
149%

Vitamin A
4113IU
82%

Vitamin E
6mg
42%

Phosphorus
387mg
39%

Copper
0.75mg
37%

Fiber
7g
29%

Folate
106µg
27%

Vitamin B6
0.51mg
26%

Manganese
0.51mg
25%

Potassium
806mg
23%

Magnesium
71mg
18%

Vitamin B5
1mg
17%

Vitamin B2
0.23mg
14%

Zinc
1mg
13%

Iron
2mg
13%

Selenium
8µg
12%

Vitamin B3
2mg
11%

Vitamin B1
0.15mg
10%

Calcium
85mg
9%

Vitamin D
0.32µg
2%

Vitamin B12
0.13µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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