Need a new summer salad?! I’ve got you with this creamy basil turkey arugula farro salad. It’s loaded with healthy grains, fresh greens, lots of protein and the most delish/absolutely drinkable creamy basil dressing! You gotta try it!
creamy basil turkey arugula farro salad
Ingredients
- 1 24oz package turkey breast tenderloins
- 1 cup dry farro cooked according to package instructions (can sub quinoa)
- 4 oz baby arugula
- 2 avocados diced
- 1 cucumber diced
- 1 apple; cored seeded, and diced
- 1 bunch green onions thinly sliced
- 4 oz crumbled goat cheese
- 1/3 cup sliced roasted almonds
for the creamy basil dressing:
- 2 (.5 oz) containers fresh basil, leaves only
- 4 garlic cloves
- 1 lemon zested and juiced
- 1/4 cup olive oil
- 1/4 cup plain greek yogurt
- 1 tbsp apple cider vinegar
- healthy pinch salt and pepper
Instructions
- Cook your turkey breast: OPTION 1) In an instant pot with 1 cup chicken broth, seal, and cook for 10-12 minutes then shred OR OPTION 2) Preheat the oven to 400F. Add turkey to a baking dish, drizzle with olive oil then bake for 20-30 minutes, or until cooked through, then dice.
- Cook farro according to package instructions.
- Meanwhile, make your dressing. Place all dressing ingredients in a small food processor or blender then pulse until smooth.
- In a large bowl, toss together cooked and diced turkey breast, cooked farro, diced cucumber, diced avocado, diced apple sliced green onions, goat cheese, sliced almonds and 3-4 tbsps of dressing (or more if you’d like) until well combined.
- If meal prepping, wait to toss in dressing until ready to eat.
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your creamy basil turkey arugula farro salad in action. Byyyeeee!
xx ab
p.s. more one salad recipes here!