2cupscooked whole wheat couscousor alternative grain like quinoa for GF
8ozcooked 93% lean ground turkeyor legume for vegetarian option
1cupplain Greek yogurt
In a large bowl, mix spring mix, olive oil, basil, and oregano.
Set aside 4 bowls or plates and place 1/4 portion of salad mix into each unit.
Top each with 1/2 cup chopped tomatoes, 1/2 cup cooked couscous and 2 oz of lean turkey or protein of choice.
In a small bowl, combine yogurt, feta, vinegar and spices. Mix thoroughly and top each salad with 1/4 cup of dressing.
Massage your greens! This little known secret is what makes salads from a restaurant seem so much better than when you make them at home. This method takes a little bit of the rigidity and rawness out of your greens, giving them a better mouthfeel. Thank me later!
To cook your ground turkey, simply preheat a non-stick skillet over medium heat, and sauté your turkey until lightly browned and cooked through. Add a pinch of salt and pepper (and garlic powder if you like)!
Vegan Bowl: Feel free to swap in any of the following for the turkey: tofu, Air Fryer Falafel, drained and rinsed chickpeas, red kidney beans, or lentils. Serve with an olive oil and vinegar dressing instead of the yogurt dressings.
Gluten Free: Substitute cooked quinoa for the whole wheat couscous; this will also provide a bit more protein!
Fresh herbs: If you don't have any fresh herbs on hand, you can replace 1 tsp fresh with a rounded 1/4 tsp of dried herbs.