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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