Turkey kofte salad
2
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This protein-packed salad is bursting with Middle Eastern flavor. Though we made the kofte (a cross between meatballs and a burger) with lean ground turkey breast, you can use lean ground beef if you prefer. The kafta are also delicious served with grilled or roasted vegetables, in a pita, or over rice. When tomatoes are in season, use a mix of yellow and red for an extra burst of color. You can also toss in thinly sliced sweet bell peppers for crunch and flavor.
Ingredients
Uncooked ground turkey breast
1 pound(s)
Fresh parsley
½ cup(s), chopped
Fresh mint leaves
2 Tbsp, chopped
Uncooked onion
¼ small, finely chopped
Garlic
2 clove(s), minced
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground cinnamon
¼ tsp
Cayenne pepper
¼ tsp
Table salt
¼ tsp
Black pepper
½ tsp, coarsley ground
Canola oil
2 tsp
Baby spinach
5 oz
Tomato
2 medium, cut into thin wedges
English cucumber
1 medium, peeled and sliced
Tahini
3 Tbsp
Hot water
3 Tbsp
Fresh lemon juice
2 Tbsp
Garlic
1 clove(s), minced
Table salt
⅛ tsp
Black pepper
⅛ tsp
Instructions
1
Combine turkey, parsley, mint, onion, garlic, cumin, coriander, cinnamon, cayenne, salt, and pepper in large bowl. Shape into 8 patties.
2
Heat oil in large nonstick skillet over medium heat. Add patties to skillet and cook, turning occasionally, until instant-read thermometer inserted into sides of patties registers 165°F, about 8 minutes.
3
Meanwhile, to make dressing, whisk together all ingredients (tahini through pepper) in small bowl until smooth, adding additional water a few drops at a time if needed for desired consistency.
4
Divide spinach, tomato, and cucumber evenly among 4 plates. Top each with 2 kafta patties and drizzle with dressing.
5
Serving size: about 2 cups salad, 2 kaftas, and 2 tablespoons dressing
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