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creamy basil turkey arugula farro salad

Course Main Course, Salad
Cuisine American, Mediterranean
Keyword basil, dressing, farro, salad, turkey
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

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

  1. 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.
  2. Cook farro according to package instructions.
  3. Meanwhile, make your dressing. Place all dressing ingredients in a small food processor or blender then pulse until smooth.
  4. 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.
  5. If meal prepping, wait to toss in dressing until ready to eat.