Spicy Turkey Salad

Spicy Turkey Salad 5

 

It has been awhile since I have written anything on here, and I really need to start it up again.  I love cooking and finding ways to make recipes that are oooo sooo good as well as healthy.  This can be a challenge at times, but that is what makes life grand, right?  It is supposed to be summer right now, however it is 60 degrees and rendering havoc on my tomatoes in my garden.  So far with the way the weather is going, I have 1 beefeater tomato and 1 grape tomato……hmmm so sad.  My cucumbers are going wild though!  So pickles it is! LMAO.

I started rock climbing again.  So much fun.  I enjoy the burn in my arms and the challenge of finding my next path.  If you haven’t tried it, go into a local climbing gym and just try it.  Go with some friends if you can, that way you can get some good laughs out of it as well.  Then go an enjoy a good lunch, or dinner depending on how long you stay.  I promise you not matter how fit you are, your arms will be sore.  It is all a good feeling though and I wish you all as much fun as I have with it.

Spicy Turkey Salad 1

 

So this meal is a simple summer or winter meal.  With as much as I have going on these days, I like to make things that are simple, good, and easy to take anywhere in a container.  This salad has a bit of a kick to it, which is a nice contrast against the cool sweet lettuce.  I like this cold and hot.  You might have a different preference but, still all good.  I like using a cast iron dutch oven because of the heat it holds. It makes the meat crispy with out the dryness you would normally get from small crispy pieces of meat.  The type of meat you use is up to your liking, as long as it is ground.  I used a mixture of dark and light turkey meat.  There is a great deal of iron in dark meat.  This is good for anyone who lifts a lot.  I know there is a big controversy over which is better for you, but truth be told…each type of meat has essentials that you need.  

Spicy Turkey Salad 8

 

I think that I will be trying to add at least one recipe a week.  Some might not be my own but a sample of other’s recipes that I try.  There are a lot out there that follow the Paleo/Primal/Clean way of eating that are very good and I alway like telling people of them.  So hopefully you will find as much joy from them as I do.  My climbing and work out’s will also be posted from time to time.  It is always nice to laugh and/or at other’s adventures, and with the way my life has a way of coming up with the weirdest twist, I hope you can get a little smile out of it.  Until I get my schedule rotating somewhat nicely, I hope you enjoy my random postings of food and adventures…  

Till then, eat well and have fun doing it!

Spicy Turkey Salad
Serves 2
A spicy salad good for all times of the year
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Prep Time
15 min
Cook Time
35 min
Total Time
40 min
Prep Time
15 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 pound ground meat
  2. 3 garlic cloves (minced)
  3. 1 head Ice-burg Lettuce (chopped)
  4. 3 Roma tomatoes (roughly sliced)
  5. 5-6 large mushrooms (sliced)
  6. 5-6 large Kale leaves (chopped)
  7. 1 medium onion (sliced)
  8. 1 head broccoli (cut into small florets) or about a cup of frozen broccoli florets.
  9. 2 tablespoons Garlic Chili Sauce (if you don't have this you can use sriracha)
  10. 1 tablespoon Cumin
  11. 1 teaspoon Coriander
  12. 1/2 teaspoon salt
  13. pepper to taste
  14. oil for pan ( I liked olive oil)
Instructions
  1. Heat Cast Iron Dutch Oven over Medium High. Add enough oil to make a 4 inch circle.
  2. Add garlic and garlic chili sauce and stir till you start to smell the spice.
  3. Add Ground meat, Cumin, Coriander, Salt and pepper. Cook meat till done.
  4. Add Brocoli, Tomatoes, and Mushrooms and cook till the mushrooms are just cooked down.
  5. Add Onion and Kale. Cook till the onions are to your liking and the kale is just cooked down but still a bit crispy.
  6. Place a bit of the cooked meat over the lettuce in a bowl, using some of the broth in the bottom of the pan as a dressing.
Notes
  1. Have everything chopped and ready to go. This actually cooks pretty fast. The time I listed is the most it will take, but it usually only takes me about 30 min total from chopping to cooking.
  2. I usually cook my kale to when it just turns dark green, I still get a crunch from it then as it will keep cooking even after you turn off the heat.
Stong by Paleo http://strongbypaleo.com/

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