Turkey & White Bean Salad

A delightful and nutrient-dense salad combining tender, no-salt-added turkey breast with creamy cannellini beans, fresh kale, and crisp vegetables, all tossed in a bright vinaigrette with crunchy walnuts.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.85/serving

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• Soy-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Halal

Tags

• no-cook
• quick
• healthy
• savory
• fresh

Ingredients

• 1 pound turkey breast (no-salt-added, pre-cooked, diced)
• 2 can cannellini beans (rinsed, drained)
• 2 celery stalks (sliced)
• 2 carrots (medium, shredded)
• 1 green bell pepper (diced)
• 4 cup fresh kale (chopped)
• 0.25 cup walnuts (chopped)
• 2 tablespoon olive oil
• 2 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and black pepper to create the dressing.
2. In a large bowl, combine the diced turkey breast, cannellini beans, sliced celery, shredded carrots, diced green bell pepper, chopped kale, and chopped walnuts.
3. Pour the prepared dressing over the ingredients in the large bowl and toss gently until everything is well combined and coated.
4. Divide the salad into four portions and serve immediately or refrigerate for an easy meal.

Notes

As with other recipes, ensure the pre-cooked turkey breast is unseasoned or 'no-salt-added' to adhere to the low-sodium requirement. This salad is hearty enough to be a complete meal on its own.

Nutrition (per serving)

• Calories: 445
• Protein: 50.6 g
• Carbohydrates: 31.7 g
• Fat: 17.5 g
• Fiber: 11.2 g
• Sodium: 63 mg
• Saturated Fat: 2.9 g
• Sugar: 1.4 g
• Cholesterol: 105 mg