Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is a Salads international recipe with 367 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
367 kcal
Total Time
20 min
Servings
1
Protein
43.9 g
About This Recipe
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around turkey breast, asparagus, and peanut.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 367 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing worth coming back to.
Ingredients
Instructions
For this recipe the vegetables need to be cooked and washed.
Heat up the griddle pan over high heat. Meanwhile, add salt and pepper to the turkey.
Once heated, pour the oil and add the turkey, lower the heat to medium and cook for about 4-5 minutes each side or until both sides are brown.
At the same time, shell the corn and cut the bottom of the asparagus.
Boil the corn for 8-10 minutes in salted water. Three minutes before finishing, add the asparagus.
For the dressing: Mix yogurt, mustard and lime juice. Add salt and pepper.
In a plate mix the turkey cut into pieces, the corn, the asparagus and the peanut. Optional: You can add green leaves, such as lettuce, spinach or arugula.
Pour the dressing and mix. Serve.
Nutrition Snapshot
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
367
Protein
43.9g
Carbs
20.7g
Fat
14.4g
Fiber
4.2g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
Meal Prep and Storage
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing has about 367 calories per serving based on the current ingredient list and serving size on this page.
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
Most ingredients in Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Yogurt. Larger swaps will shift the calories and macros shown on this page.
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Yes. Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
A large skillet, saucepan, or sheet pan works well for Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is ready when the turkey breast is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
No. Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is not vegetarian as written because it includes Turkey Breast.
Yes. Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Yes. This recipe includes Milk, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing already lands in a fairly high-protein range at about 43.9 grams per serving. To push it further, add a lean protein side or slightly increase the main protein portion.
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