Turkey and Cucumber Salad with Yogurt Dressing

Ingredients

• Turkey Breast120 g
• Potato1/2 medium (90 g)
• Cucumber3/4 cup (90 g)
• Onion1/4 count (38 g)
• Mozzarella Cheese1 slice (25 g)
• Parsley1 tablespoon (4 g)
• Oil1 teaspoon (3 ml)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and boil for 8 minutes or until soft but not falling apart. Drain and set aside.

3. 3

   Step 3

   Meanwhile, heat the griddle or grill over high heat. While heating, season the turkey with salt and pepper.

4. 4

   Step 4

   Once the grill is heated, pour oil and add the turkey breast, reduce heat to medium and cook for 4-6 minutes on each side until browned.

5. 5

   Step 5

   Remove from heat and cut into bite size pieces. Set aside.

6. 6

   Step 6

   Separately, chop the onion and cut the cucumber into small pieces. If desired, you can wash the onion with water and salt to reduce the bitterness.

7. 7

   Step 7

   In a bowl mix the plain yogurt with lemon juice, mustard and salt and pepper.

8. 8

   Step 8

   In a bowl place the turkey, potato, cucumber, onion and grated mozzarella cheese.

9. 9

   Step 9

   Pour the yogurt dressing and add chopped parsley.

10. 10

    Step 10

    Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey and Cucumber Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.