Prepare the Broccoli: Bring a pot of water to a boil. Add the chopped broccoli and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
Make the Dressing: In a small mixing bowl, combine 200 g of plain yogurt, 2 tablespoons of freshly chopped mint, a pinch of salt, and the juice of half a lemon. Stir until smooth and well combined.
Assemble the Salad: In a large salad bowl, combine the baby spinach, blanched broccoli, arugula, and shredded turkey.
Dress the Salad: Pour the mint yogurt dressing over the salad and toss gently to coat all ingredients evenly.
Garnish: Top the salad with freshly chopped parsley and a sprinkle of cracked black pepper. Add any optional toppings like nuts or cranberries as desired.
Serve: Enjoy the salad immediately, or let it chill in the refrigerator for 15 minutes before serving for a refreshing crunch.
