Low Iodine Coconut-Ranch Turkey & Apple Salad
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Learn more →Ingredients
4 servings
For the turkey
- 1 lb boneless, skinless turkey breast cutlets
- 1 tbsp olive oil
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground ginger
- ¼ tsp ground turmeric
For the coconut-ranch dressing
- ½ cup full-fat coconut milk
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the salad
- 6 cups romaine lettuce, roughly chopped
- 1 large apple, cored and thinly sliced
- 2 stalks celery, thinly sliced
- ½ cup shredded purple cabbage
- 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh lemon juice
Instructions
- 1
Pat the turkey cutlets dry with paper towels. In a small bowl, stir together the salt, ginger, and turmeric, then rub the mixture evenly over both sides of each cutlet.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the turkey cutlets in a single layer and cook undisturbed for 4–5 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 3–5 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 10 minutes.
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