This vibrant tropical salad combines seasoned turkey with caramelized pineapple, crisp vegetables, and a spicy lime-chili dressing, creating a protein-packed meal that's both refreshing and satisfying.
Recipe Details
Ingredients
- 450g ground turkey (93% lean)
- 45ml olive oil, divided
- 3 cloves garlic, minced
- 5ml ground cumin
- 10ml chili powder
- 5ml smoked paprika
- 350g fresh pineapple, cubed
- 200g mixed salad greens
- 1 large red bell pepper, diced
- 1 medium English cucumber, diced
- 1/2 medium red onion, thinly sliced
- 200g cherry tomatoes, halved
- 1 large ripe avocado, diced
- 30g fresh cilantro leaves
- 60ml fresh lime juice
- 30ml honey
- 1 medium jalapeño, seeded and minced
- 15ml fresh ginger, grated
- 15ml toasted sesame oil
- to taste salt and freshly ground black pepper
- for serving lime wedges
- 60g crispy tortilla strips (optional)
Instructions
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Heat 15ml (1 tbsp) 45ml olive oil in large skillet over medium-high heat. Add 450g ground turkey (93% lean), breaking up with spoon.
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Add 3 cloves garlic, 5ml ground cumin, 10ml chili powder, and 5ml smoked paprika. Cook 6-8 minutes until turkey is browned and cooked through. Season with to taste salt and freshly ground black pepper. Transfer to plate to cool.
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In same skillet, heat another 15ml (1 tbsp) olive oil. Add 350g fresh pineapple in single layer. Cook without stirring for 2-3 minutes until caramelized, then flip and cook another 2 minutes. Set aside.
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For dressing, whisk together 60ml fresh lime juice, 30ml honey, 1 medium jalapeño, 15ml fresh ginger, 15ml toasted sesame oil, and remaining 45ml olive oil. Season with to taste salt and freshly ground black pepper.
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In large serving bowl, combine 200g mixed salad greens, 1 large red bell pepper, 1 medium English cucumber, 1/2 medium red onion, and 200g cherry tomatoes.
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Add cooled turkey and caramelized pineapple to salad.
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Pour half the dressing over salad and toss gently.
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Top with 1 large ripe avocado, 30g fresh cilantro leaves, and 60g crispy tortilla strips (optional) if using.
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Serve immediately with for serving lime wedges and remaining dressing on the side.
Tips
Turkey Options: Ground chicken or even firm crumbled tofu work as alternatives. For whole meat, use diced cooked turkey or chicken breast.
Pineapple Perfection: Don't stir pineapple while caramelizing for best color. Fresh is best, but well-drained canned works in a pinch.
Heat Control: Adjust jalapeño amount to taste. Include seeds for extra heat, or use serrano for more kick.
Make-Ahead: Cook turkey and prepare dressing up to 2 days ahead. Assemble just before serving.
Meal Prep: Store components separately and assemble individual portions as needed throughout the week.
Extra Crunch: Add toasted cashews, macadamia nuts, or pumpkin seeds for additional texture.
Serving Variations: Wrap in large tortillas for hearty wraps, or serve in taco bowls for a fun presentation.
Dressing Storage: Extra dressing keeps for a week and is great on grilled meats or vegetables.