Anti Inflammatory Ginger-Lime Turkey & Apple Salad
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Learn more →Ingredients
4 servings
For the salad
- 3 cups cooked turkey breast, thinly sliced or shredded
- 2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
- 4 cups mixed greens or baby arugula
- 2 stalks celery, thinly sliced
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest
- ½ tsp turmeric
- ¼ tsp fine sea salt, plus more to taste
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- ¼ cup pomegranate arils (optional)
Instructions
- 1
In a small bowl or jar, combine the lime juice, coconut aminos, olive oil, grated ginger, lime zest, turmeric, salt, and honey. Whisk vigorously until the dressing is uniform and the honey is fully dissolved.
- 2
Taste the dressing and adjust salt or lime juice as needed — it should be bright, slightly savory, and lightly sweet.
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