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Louisiana Sunburst Salad with Cajun Turkey
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Spicy
High Protein
Quick
Louisiana Sunburst Salad with Cajun Turkey

and Feta and Toasted Almonds

8 min
Difficulty: 2/3

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Turkey breast • Spinach • Roma tomatoes • Cucumber • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Dried cranberries (cranberries, sugar, sunflower oil) • Almonds • Red wine vinegar • Honey • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Almonds
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Utensils

Whisk
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Plastic Wrap
Rolling Pin

Tags

Regional-specialty
Spicy
High Protein
Dinner-bowls
Quick
Under 50g of Carbs
Under 650 Calories
Ingredients
Turkey Breast Portions

Turkey Breast Portions

340 g

Baby Spinach

Baby Spinach

113 g

Tomato

Tomato

1 unit(s)

Mini Cucumber

Mini Cucumber

1 unit(s)

Dried Cranberries

Dried Cranberries

28 g

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Hot Sauce

Hot Sauce

2 tbsp

Almonds, sliced

Almonds, sliced

28 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Honey

Honey

1 unit(s)

Cajun Spice Blend

Cajun Spice Blend

5 g

Oil*

Oil*

1.5 tbsp

Pepper*

Pepper*

0.125 tsp

Salt*

Salt*

0.125 tsp

Preparation
1
Toast almonds

  • Before starting, wash and dry all produce.
  • Heat a large non-stick pan over medium-high. 
  • When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, untiil golden. (TIP: Keep your eye on them so they don't burn!) 
  • Transfer to a plate.

2
Prep turkey

  • Pat turkey dry with paper towels.
  • Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick.
  • Season with Cajun Spice Blend, salt and pepper.

 

3
Cook turkey

  • Heat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 4-5 min each side, until golden and cooked through.**
  • Transfer to a plate and set aside.

4
Make dressing and prep

  • Cut tomato into 1/4-inch pieces.
  • Thinly slice cucumber.
  • To a large bowl, add honey, vinegar, half the hot sauce and 1/2 tbsp (1 tbsp) oil. (TIP: If you like things spicy, use all the hot sauce!) Season with salt and pepper. Whisk to combine.

5
Toss salad

  • To the bowl with dressing, add spinach, cranberries, cucumbers and tomatoes. Toss to combine.

6
Finish and serve

  • Thinly slice turkey.
  • Divide salad between plates. Sprinkle feta and toasted almonds over top.
  • Top with turkey.

Nutrition per serving

500

kcal

Calories

23

g

Fat

4.5

g

Saturated Fat

28

g

Carbohydrate

19

g

Sugar

5

g

Dietary Fiber

48

g

Protein

110

mg

Cholesterol

1010

mg

Sodium

0.1

g

Trans Fat

1250

mg

Potassium

175

mg

Calcium

3.5

mg

Iron

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