Equipment
* optional
Ingredients
Salad
- 150 g mizuna
- 450 g cooked turkey, shredded or diced
- 1 g salt
- 1 g black pepper, freshly ground
- 1 serrano pepper, seeded and chopped
- 1 scallion, thinly sliced
- 1 cucumber, seeded and diced
- 30 g cilantro, chopped
- 1 red bell pepper, cut into thin strips
- 24 g walnuts, coarsely chopped
- 200 g broccoli, cut into small florets
Dressing
- 30 ml lime juice
- 15 ml seasoned rice vinegar
- 1 garlic, minced
- 4 g ginger, finely minced
- 15 ml soy sauce
- 30 ml walnut oil
- 30 ml vegetable oil
- 80 ml low-fat buttermilk
- 15 ml turkey stock
Nutrition (per serving)
Method
Steam the broccoli florets for 4 to 5 minutes until tender-crisp, then immediately refresh in cold water and drain thoroughly.
Place the mizuna or arugula greens on a large platter or in a wide serving bowl.
In a separate large mixing bowl, combine the turkey, salt, pepper, serrano pepper, scallions, cucumber, cilantro, red pepper strips, walnuts, and steamed broccoli.
In a small bowl, whisk together the lime juice, rice vinegar, garlic, ginger, soy sauce, walnut oil, vegetable oil, buttermilk, and turkey stock until the dressing is emulsified.
Pour the dressing over the turkey mixture and toss gently to coat all ingredients evenly.
Arrange the dressed turkey mixture on top of the greens and serve immediately.
Chef's Notes
- If using yogurt instead of buttermilk, the dressing will be thicker; use the turkey stock or water to reach a pourable consistency.
Storage
Refrigerator: 48 hours — Store dressing separately from greens to prevent wilting.
