Ground Turkey Salad with Cucumber and Lettuce
Cold cucumber and warm turkey make a simple bowl with contrasting textures. Keep the lettuce separate until the last minute.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Ground turkey, diced cucumber and chopped lettuce form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Prepare before you start. Measure ground turkey, diced cucumber and chopped lettuce and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Ground Turkey Salad with Cucumber and Lettuce
Ingredients
Method
- Brown the ground turkey in a nonstick skillet over medium heat, breaking it into small crumbles, until it reaches 165°F.
- While turkey cooks, chop cucumber and lettuce. Let the turkey cool briefly so it does not wilt the leaves.
- Toss the greens with olive oil and top with warm turkey and cucumber.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
