Indian-Spiced Turkey Tikka Salad with Spinach

Ingredients

• 450 g Turkey breast, cut into bite-size pieces
• 4 cups Spinach
• 180 g Plain dairy-free yogurt (unsweetened)
• 2 tbsp Lemon juice
• 3 Garlic
• 1 tbsp Ginger
• 1 tbsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Turmeric
• 0.5 tsp Smoked paprika
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Cucumber, diced(optional)
• 0.5 small Red onion, thinly sliced(optional)

Instructions

1. 1

   In a bowl, mix dairy-free yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, turmeric, smoked paprika, salt, and black pepper.

2. 2

   Toss turkey with the spice-yogurt mixture. Marinate 15 minutes (or up to 2 hours).

3. 3

   Heat olive oil in a skillet over medium-high. Cook turkey in batches if needed, searing until browned and cooked through (about 8–10 minutes total).

4. 4

   In a large bowl, combine spinach with cucumber and red onion (if using).

5. 5

   Spoon warm turkey over the spinach. Drizzle any remaining marinade/spice juices from the pan over the top.

6. 6

   Serve immediately with extra lemon juice if desired.