High-Protein Turkey & Bulgur Salad
Method
Cook the bulgur according to the package directions, then drain any excess liquid if needed and allow it to cool completely.
Dice the cooked turkey breast into bite-sized pieces. Chop the cucumber and tomatoes into evenly sized cubes, and thinly slice the red onion.
Finely chop the fresh parsley or dill and set aside.
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, salt, and freshly ground black pepper until smooth and creamy.
In a large serving bowl, combine the cooled bulgur, turkey, cucumber, tomatoes, red onion, and fresh herbs.
Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
Divide into two portions and serve immediately, or chill for 20–30 minutes to allow the flavors to meld together.
For the best texture, let the bulgur cool completely before combining it with the vegetables so the salad stays crisp and refreshing. A sprinkle of fresh mint or a pinch of smoked paprika adds extra depth of flavor, making this salad an excellent choice for meal prep, lunch, or a light dinner.
Nutrition Facts
Per serving
