Greek-Inspired Ground Turkey Salad
This Greek-Inspired Ground Turkey Salad is crunchy and great for the warmer months. This is one of the salads I’ll be making on repeat this summer because it’s delicious and loaded with crunchy vegetables and ground turkey. I also appreciate the fact that it’s extremely easy to make.
Why You Will Love This Salad
Quick and Easy. It takes under 35 minutes to prepare this salad for lunches throughout the week.
Customizable. Ground turkey can be substituted for chicken breast, ground beef, or salmon, and you can use your favorite vegetables.
Ingredients Needed For Greek-Inspired Ground Turkey Salad
- Ground turkey is a good source of essential nutrients, including protein, iron, zinc, and vitamins. You can substitute it for chicken breast, salmon, or ground beef. I prefer ground turkey because it is low in fat.
- Cucumber is a good source of fiber. It can be substituted with sautéed zucchini.
- Shredded carrots add crunch to the salad and provide nutrients like fiber and vitamins.
- Romaine lettuce is rich in essential vitamins and minerals, including vitamins A, K, and potassium. However, it can be substituted with baby spinach or arugula.
- Cherry tomatoes are rich in vitamins A, C, and K, and are also a good source of fiber. You can use Roma tomatoes as an alternative to cherry tomatoes.
- Greek yogurt is a good source of protein. I used the Greek yogurt to make the salad dressing. I suggest you use plain Greek yogurt.
- Olive oil
- Lemon juice is an excellent source of vitamin C. You substitute it for white vinegar.
- Onion
- Fata cheese
- Seasonings: I used smoked paprika, thyme, garlic powder, oregano, salt, and black pepper.
How To Make Greek-Inspired Ground Turkey Salad
Heat a non-stick pan with olive oil, then add the ground turkey to the pan and season with smoked paprika, garlic powder, thyme, salt, and black pepper. Combine with a spoon and cook over medium heat for 10-15 minutes, or until fully cooked.
Finely chop the onion, halve the cherry tomatoes, and chop the cucumber.
In meal prep glass bowls, add Greek yogurt, shredded cucumber, olive oil, lemon juice, oregano, salt, and black pepper to the bottom of the bowls and combine to make the salad dressing.
Add cucumber, shredded carrots, cherry tomatoes, onion, ground turkey, romaine lettuce, and feta cheese.
Store them in the refrigerator for up to 4 days.
Add one jar of the mixture to a bowl when you’re ready to serve, combine, and enjoy! Please look at the recipe card below for a detailed recipe.
Commonly Asked Questions
How long can this salad last in the fridge? 3 to 4 days is perfect in the refrigerator.
Vegan substitute for ground turkey? Shredded tofu is an excellent vegan substitute for ground beef or ground turkey.
More Salad Recipes You Will Love
Chicken Taco Salad and Creamy Lime Dressing
Pasta Salad with Creamy Dressing and Chicken
Tuna Cucumber Salad with Creamy Yogurt Dressing
Mexican-Inspired Shrimp Salad with Lime Chipotle Dressing
Greek-Inspired Ground Turkey Salad
Ingredients
- 1.5 LBs. ground turkey
- 2 cups shredded carrots
- 1 ½ cups cherry tomatoes
- half an onion
- 1 head Romaine lettuce
- 2 medium cucumbers
- 1-2 TBSP olive oil
- 1 TBSP smoked paprika
- ½ tsp garlic powder
- ½ tsp thyme
- salt to taste
- ½ tsp black pepper
Ingredients for dressing
- ½ cup Greek yogurt (plain)
- 4 TBSP olive oil
- ¼ cup shredded cucumber
- ¼ cup lemon juice
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp black pepper
- salt to taste
Instructions
- Heat olive oil in a non-stick pan. Add the ground turkey and seasoning, then combine with a spoon. Cook over medium heat for 10-15 minutes, or until fully cooked.
- Finely chop the onion, halve the cherry tomatoes, and chop the cucumber.
- In 4 meal prep bowls, add 1 tbsp Greek yogurt, 1 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp shredded cucumber, ¼ tsp oregano, ¼ tsp black pepper, ¼ tsp garlic powder, and salt to taste to each bowl and combine with a spoon.
- Add ½ cup cucumber, ½ cup shredded carrots, ⅓ cup cherry tomatoes, 1 tbsp onion, ½ cup cooked ground turkey, ½ cup Romaine lettuce, and 1 tbsp feta cheese to each bowl.
- Store them in the fridge. When ready to serve, transfer the mixture to a medium bowl, combine with a spoon, and enjoy!
