Asian Ground Turkey with Massaged Sesame Kale Salad

3.67 from 3 votes

Asian Ground Turkey with Massaged Sesame Kale Salad

This Asian-inspired dish comes together quickly for a delicious and easy weeknight meal. Kale becomes soft and can make a luscious salad when treated properly - the key here is to massage the leaves well to break them down a bit and coat them in dressing. Here I’ve used turkey to keep the fat low but you can easily swap this for higher fat ground pork or beef, if you desire.

Course Main Course

Cuisine Asian

Keyword asian, dairy-free, dinner, easy, egg-free, fast, kale, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, salad, sesame, side, turkey

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 328kcal

Author Jenny Ross

Ingredients

Salad

1 bunch Dino kale rinsed, large veins removed and leaves roughly torn to bite size pieces
2 tablespoons lemon juice 1 lemon
1 tablespoon low sodium gluten-free soy sauce or 2 tablespoons coconut aminos
1/2 tablespoon monk fruit powdered, omit if using coconut aminos
1 teaspoon ginger fresh grated
1/2 teaspoon toasted sesame oil
4 cherry tomatoes quartered, optional, omit for nightshade-free
toasted sesame seeds for garnish, optional

Turkey

1 pound ground turkey
3 tablespoons low sodium gluten-free soy sauce or 1/4 cup coconut aminos
1 tablespoon monk fruit powdered, omit if using coconut aminos
2 tablespoons sriracha omit for nightshade-free
1 tablespoon rice vinegar
1 teaspoon ginger fresh grated
2 garlic cloves minced
1 teaspoon toasted sesame oil
1 green onion sliced, for garnish
red pepper flakes optional, for garnish, omit for nightshade-free

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Instructions

Combine all salad ingredients except toasted sesame seeds and tomatoes and massage the kale well, really pressing hard to break up the tough leaves and wilt them. Set aside at room temperature to let the flavors meld while you prepare the turkey.
Add all turkey ingredients except the green onion and red pepper flakes to a large nonstick pan. Cook over medium-high heat, stirring to break up the meat into small pieces. Cook, stirring often until little to no liquid remains. Season to taste with more soy, sweetener, sriracha, or rice vinegar, as desired.
To serve, divide the salad between two plates. Sprinkle with sesame seeds, if using. Add the turkey alongside and garnish with green onions and red pepper flakes, if using.

Notes

Protein:Energy Ratio: 3.56

Nutrition without nightshades: Calories: 321 cal, Carbs: 7g, Fiber: 1g, Fat: 8g, Protein: 56g, Protein:Energy Ratio: 4

Nutrition