Ingredients
Salad
- 3 cups leftover turkey, skinless or skin on
- 4 cups baby arugula, roughly chopped
- 1 cup cilantro leaves
- 1 cup parsley leaves
- ½ cup basil leaves, torn
- ⅓ cup mint leaves, torn
- 3 scallion stems, cut into 1-inch segments
- ½ large red chili, thinly sliced (save remaining half for dressing)
- 1 tablespoon chopped preserved lemon
Cilantro Lime Dressing
- 1 large garlic clove
- ½ red chili (remaining from salad step above)
- 2 tablespoons coconut aminos
- 3 tablespoons fresh lime juice
- 1 ½ teaspoons reduced sodium fish sauce
- 1 cup cilantro (leaves and stems)
- 1 teaspoon sesame oil
Garnish
- ⅓ cup dry roasted almonds
Method
Step 1
Prepare the salad ingredients by cutting them and adding everything into a large mixing bowl.
Step 2
For the dressing, add all ingredients into a high-speed blender and blend until smooth.
Step 3
Pour half of the dressing on top of the salad and mix gently until coated, do not over mix. Save the rest of the dressing sealed in the refrigerator for 1-2 weeks.
Step 4
Top with toasted almonds and enjoy!
Nutritional analysis per serving (if serving 6): Calories: 294, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 98mg, Fiber: 2g, Protein: 41g, Carbohydrates: 15g, Sodium: 250mg, Sugars: 8g, Net Carbs: 13g
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