This keto turkey steak salad with lettuce and Greek yoghurt offers high-quality protein for muscle maintenance, and the leafy greens provide essential nutrients, while olive oil brings heart-healthy fats.
Spiced Turkey Salad with Greek Yoghurt Dressing
Turkey is an underrated and inexpensive protein choice. Give a zesty lick of flavour to it with our secret spice rub!
Ingredients
Spiced Turkey:
- 2 tbsp extra virgin olive oil
- 1 tsp paprika, smoked
- ½ tsp cayenne pepper, adjust to taste
- 1 tsp garlic powder
- salt and black pepper to taste
- 2 turkey steaks, about 200 g each
- lemon wedges, fresh; for serving
Iceberg Greek Yoghurt Salad:
- 1 cup Greek yoghurt, full fat
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar, gluten free
- 1 garlic clove, minced
- 1 tsp oregano, dried
- salt and black pepper to taste
- 1 small head iceberg lettuce, shredded
COOK MODE
Instructions
- Mix a marinade with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper in a bowl.
- Coat the turkey steaks with the marinade, ensuring they are well covered, and leave them to marinate for at least 30 minutes.
- Preheat a grill or grill pan over medium-high heat. Grill the marinated turkey steaks for 4-5 minutes per side or until fully cooked and grill marks appear.
- Remove from the grill and let them rest for a few minutes before serving.
- While the turkey rests, whisk together Greek yogurt, olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. Adjust seasoning to taste.
- Divide the shredded iceberg lettuce between two plates with the grilled turkey steaks. Drizzle the dressing over the lettuce.
- Serve immediately with fresh lemon wedges on the side.
Notes
You can marinade the turkey steaks overnight for a more developed flavour.
Nutrition (per serve)
Net Carbs: 5.4gProtein: 41.3gFat: 34gFiber: 0.5gCalories: 493kcal
