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Fresh Spring Salad Turkey Recipe with Easy Teriyaki Glaze for Healthy Meals

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A fresh and flavorful spring salad featuring tender turkey breast glazed with a sweet-savory teriyaki sauce, paired with crisp seasonal veggies for a healthy and satisfying meal.

Ingredients

Scale
  • 1 lb (450g) turkey breast, thinly sliced (preferably fresh, not frozen)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey (or maple syrup for a vegan twist)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 4 cups mixed spring greens (baby spinach, arugula, butter lettuce)
  • 1 cup snap peas, trimmed and halved
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 1/4 cup thinly sliced red onion (optional)
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/4 cup toasted sesame seeds
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Teriyaki Glaze: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, grated ginger, minced garlic, rice vinegar, and toasted sesame oil. Set aside.
  2. Cook the Turkey: Heat a non-stick skillet over medium heat. Add the thinly sliced turkey breast in an even layer. Cook for about 3 minutes on one side until it starts to brown, then flip and cook for another 2 minutes until just cooked through but still juicy.
  3. Add the Glaze: Pour the prepared teriyaki mixture over the turkey in the pan. Stir gently to coat the turkey evenly. Let it simmer for 1-2 minutes, then add the cornstarch slurry to thicken. Stir continuously until the glaze becomes glossy and coats the turkey nicely. Remove from heat.
  4. Prepare the Salad Base: While the turkey cooks, rinse and dry your spring greens thoroughly. In a large bowl, combine mixed greens, snap peas, cherry tomatoes, cucumber slices, red onion, and chopped herbs.
  5. Make the Dressing: In a small bowl, whisk olive oil, lemon juice, honey, salt, and pepper until well combined. Taste and adjust seasoning as needed.
  6. Toss the Salad: Drizzle the dressing over the salad veggies and toss gently to coat everything evenly without bruising the greens.
  7. Assemble the Dish: Arrange the dressed salad on plates or a serving platter. Top with the glazed turkey slices, making sure to spoon any extra glaze from the pan over the top. Sprinkle toasted sesame seeds for that final nutty crunch.
  8. Serve Immediately: Enjoy this salad fresh for the best texture and flavor. Keep turkey and salad separate if prepping ahead to avoid sogginess.

Notes

Use tamari instead of soy sauce for gluten-free. For vegan, replace turkey with firm tofu or tempeh and use maple syrup instead of honey. Keep turkey slices thin (about 1/4 inch) for even cooking and better glaze absorption. Add cornstarch slurry last to avoid gummy glaze. Dry greens well to prevent sogginess. Reheat turkey gently on stovetop to keep juicy.

Nutrition

Keywords: spring salad, turkey salad, teriyaki glaze, healthy meals, easy recipe, quick dinner, fresh veggies, gluten-free option, vegan option

Find it online: https://avabake.com/fresh-spring-salad-turkey-recipe-with-easy-teriyaki-glaze-for-healthy-meals/