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My Big Greek Low-carb Turkey Salad

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My Big Greek Low-Carb Turkey Salad
2010-07-23 Main Dish
5 87

Ground turkey, flavored with oregano, cumin, red pepper and cinnamon is served atop slaw mix (or used as a filling for a wrap) with a yogurt-cucumber-dill sauce.

  • Servings: 4


1 cup Plain Greek (or Other Whole-milk) Yogurt
½ cup Seeded & Grated Cucumber
¼ cup Grated Onion
¼ tsp Dried Dill Weed
1 Tbsp Extra-virgin Olive Oil
1 lb Lean Ground Turkey
1 tsp Dried Oregano Leaves
1 tsp Ground Cumin
⅛ tsp Ground Cinnamon
½ tsp Salt
¼ tsp Cayenne Pepper
1 Medium Onion, chopped
3 cups Shredded Cole Slaw Mix
Chopped Fresh Mint, optional


In a medium mixing bowl, mix yogurt, drained cucumber, drained grated onion, dill weed, and salt to taste. Place in a small serving bowl, cover, and refrigerate.

In a large frying pan, heat olive oil over medium-high heat. Add ground turkey, breaking into pieces while frying. Cook about 5 minutes, stirring. Add oregano, cumin, cinnamon, salt, cayenne pepper and chopped onion. Turn heat down to medium; cook 5 more minutes, or until onions are tender.

On plates, place about 3/4 cup of the shredded slaw mix; spoon 1/4 of the ground turkey mixture on top of slaw mix. Spoon some of the yogurt dressing on top. Garnish with fresh mint, if desired. Pass extra dressing.

Helpful Tips:

This flavorful turkey filling could also be served in halved whole wheat pita bread or wrapped in low-carb tortillas.