Louisiana Sunburst Salad with Cajun Turkey

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Spicy

Quick

Under 50g of Carbs

Louisiana Sunburst Salad with Cajun Turkey

and Feta and Toasted Almonds

8 min

Difficulty: 2/3

Ingredients: Turkey breast • Spinach • Roma tomato • Cucumber • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Dried cranberries (cranberries, sugar, sunflower oil) • Almonds • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • 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

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Whisk

Plastic Wrap

Rolling Pin

Tags

Regional-specialty

Spicy

Dinner-bowls

Quick

Under 50g of Carbs

Under 650 Calories

Ingredients

Turkey Breast Portions

340 g

Baby Spinach

113 g

Tomato

1 unit(s)

Mini Cucumber

1 unit(s)

Dried Cranberries

28 g

Red Wine Vinegar

1 tbsp

Hot Sauce

2 tbsp

Almonds, sliced

28 g

Feta Cheese, crumbled

0.25 cup

Honey

1 unit(s)

Cajun Spice Blend

5 g

Oil

1.5 tbsp

Pepper

0.125 tsp

Salt

0.125 tsp

Preparation

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.

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.

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.

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.