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/ Rosemary Turkey Burger Over Baby Kale Salad
Rosemary Turkey Burger Over Baby Kale Salad
Non starchy vegetables: 2
Nutrient dense protein: 1
Whole food fats: 1
2
1
1
Ingredients
20 ounces Ground Turkey
2 tablespoons Lite Coconut Cream
2 tablespoons Rosemary
1 tablespoons Black Pepper
1 teaspoon Salt
4 cups chopped Kale
6 cups shredded Romaine Lettuce
4 ounces Feta Cheese
1 lemon yield Lemon Juice
4 oz hulled Dried Pumpkin and Squash Seed Kernels
1 clove Garlic
1/2 cup all-natural Mayonnaise
1/4 cup Coconut Oil
1/4 cup (8 fl oz) Water
Total Time:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4
Level:
easy
Directions
Preheat a medium non-stick skillet with a small amount of oil.
Combine the turkey and cream and form into 4 equal patties.
Combine the rosemary, pepper and salt in a small bowl then sprinkle all side of the burgers.
Press seasonings into the patty then pan fry until cooked through. They also taste great grilled.
Prepare salad and dressing while meat is cooking.
For the salad: combine the kale (pull it off of the rib and slice it thin or chop it), Romaine lettuce (slice it thin) and feta.
Plate equally on four plates and set aside to make the dressing.
For the dressing: place the lemon juice and 1 tsp of lemon zest, garlic, mayonnaise, extra virgin coconut oil and water in a blender.
Blend until smooth then season to taste with salt and freshly ground black pepper.
Drizzle onto the four salads then serve the burger on top.
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