Quick Turkey Salad

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 10 min
460 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal


4 eggs size large
1 1/2 cup celeriac, grated 200 g
8 button (white) mushrooms, finely sliced 110 g
1 cup Savoy cabbage, thinly sliced 80 g
4 radishes, thinly sliced 60 g
4 tbsp extra virgin olive oil 60 mL
2 tbsp wine vinegar 30 mL
200 g turkey breast roast (cooked), diced
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
80 g blue cheese, crumbled
60 g hemp seeds 6 tbsp


  1. Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
  2. Meanwhile, prepare the vegetables: Grate the celeriac, and finely chop the mushrooms, radish and cabbage. Put them in a salad bowl. Stir in the oil and vinegar. Adjust the seasoning, then toss.
  3. Transfer the salad to serving bowls. Cut the turkey into pieces and quarter the eggs. Place them on top of the salad, garnish with blue cheese and hemp hearts. Serve,

Nutrition Facts Table

per 1 serving (260 g)


% Daily Value




34 g

53 %

Saturated 8.5 g
+ Trans 0 g

43 %


270 mg


890 mg

37 %


11 g

4 %


2 g

10 %


4 g

Net Carbs

9 g


26 g

Vitamin A

16 %

Vitamin C

31 %


16 %


36 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Copper, Vitamin A, Vitamin C, Vitamin D
Source of  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 2 ½
Fats 4

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Poultry | Main courses/Entrées | High Vitamin D | High Iron | High Calcium | Halal

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