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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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