Shredded Turkey Salad with Roasted Plantain, Walnuts & Lemon Yogurt Dressing
This post is sponsored by Turkey Farmers of Canada.
Sharing this lovely Shredded Turkey Salad with Roasted Plantain, Walnuts and Lemon Yogurt Dressing recipe on this beautiful spring day.
I’m sure you’ll enjoy the splash of sweetness from the plantains and how all these flavours combine to surely intrigue and satisfy your palate.
It is what you never knew you wanted. Simple, fresh and healthy. Taking advantage of turkey’s versatility as part of your health-conscious lifestyle while supporting Canadian Farmers.
#THINKTURKEY
Serves: 4-5
Prep time: 8 minutes
Cooking Time: 15 minutes
Ingredients
1 cup cooked, shredded turkey breast
1 plantain, ripe
1 tsp salt
¼ cup Greek yogurt
¼ cup extra virgin olive oil
3 Tbsp lemon juice
2 tsp garlic, minced
2 tsp Rainbow peppercorns
¼ cup milk
4 cups arugula
⅔ cup walnuts
Directions
Preheat the oven to 375 degrees F. Peel plantains and cut into ¼ inch disks.
Place plantains onto a baking pan lined with parchment paper. Sprinkle ½ tsp of salt on them and transfer to the oven. Allow them to roast for 10- 15 minutes or until golden brown and tender, flipping each plantain halfway through.
In a small jar with a lid, place yogurt, olive oil, lemon juice, garlic, rainbow peppercorns and ½ tsp salt. Shake to mix ingredients thoroughly. Add a small amount of milk to reach desired consistency. Set aside.
Place the rinsed arugula on a serving dish, top with shredded turkey, plantains, walnuts and drizzle lemon yogurt dressing all over.
