Ingredients
Equipment
Method
- In a mixing bowl, combine the ground turkey with 1 tablespoon of harissa paste, salt, and pepper to taste. Mix well to incorporate the seasoning.
- Heat the olive oil in a skillet over medium heat. Add the seasoned turkey and cook for about 10-12 minutes or until fully cooked, stirring occasionally to break up the meat into small pieces. The turkey should be browned and no longer pink in the center.
- While the turkey is cooking, bring a pot of water to a boil. Blanch the asparagus in the boiling water for about 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- In a large bowl, assemble the baby spinach, blanched asparagus, and diced cucumber.
- Once the turkey is cooked, allow it to cool slightly before adding it to the salad mixture.
- Drizzle with remaining harissa paste and toss gently to combine. Serve topped with chopped cilantro and a tahini drizzle on the side for added creaminess and flavor.
- Enjoy your hearty salad fresh, or store separately for later enjoyment.
Nutrition
Notes
This salad is not only delicious but also highly customizable! You can swap out the turkey for grilled chicken or chickpeas for a vegetarian option. If you prefer a milder flavor, reduce the amount of harissa or choose a different dressing entirely. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Just remember to keep the tahini separate until serving for that perfect creamy finish! Happy cooking!