Sesame Crusted Turkey & Spinach Salad

by Gavan on June 18, 2010

I made this recipe with a two friends in mind. One’s a Paleo-head and the other a young father with another on the way who’s trying his hand at this healthy cooking stuff. There’s not a whole lot the latter guy eats that doesn’t resemble meat and potatoes but lucky for me he just so happens the likes raw spinach. I’m a big fan of salads for dinner in the summer as long as they’re satisfying, you know what I mean. If the salad is wimpy we’re going to bed hungry and that’s definitely not a good thing. Of course I put this one to the test myself and it passed with flying colours. The sesame seeds not only added a lovely nutty flavour but also added nutrients and minerals that left me quite satisfied indeed.

Serves 2

1 lb organic turkey loin
1.5 oz jar toasted sesame seeds
1 tsp ground cumin
1 tsp lemon pepper
1 organic egg white – slightly beaten
pinch salt
1 tbsp olive oil

4 cups organic baby spinach
1/2 cup red onion – thinly sliced
1/2 cup red pepper – thinly sliced
1/2 cup red apple – thinly sliced
1/2 cup fresh mango – diced
1/4 cup picked cilantro leaves

Cilantro Lime Vinaigrette:
1/4 cup cilantro – chopped
1 lime – juiced & zested
1 tsp mustard
1/2 cup olive oil
1 tsp honey
pinch S&P
Put all ingredients in a container, close tightly and give it a good ol’ shake. Taste and adjust seasoning if you prefer.

1. If you can’t find toasted sesame seeds buy regular ones and toast them for a few minutes in a dry skillet until golden and fragrant.
2. This recipe is easily adaptable using any in-season fruit such as pears or even cherries if mangoes aren’t accessible.

Preheat oven to 400°F.

Mix the sesame seeds, cumin and lemon pepper together in a bowl.
Season the turkey with 1/4 tsp salt. (Omit additional salt if you’re a die hard Paleo.) Once seasoned dip in the egg holding it over the bowl so the excess drips off. Finish by coating it completely with sesame seeds.
Preheat skillet on medium high. Add 1 tbsp olive oil and sear crusted turkey for 1-2 minutes each side until crispy and golden. Remove to a foiled oven tray. Roast in oven for 15 minutes or until internal temp 150°F. Let rest 5 minutes once cooked.

Mix all salad ingredients together and add drizzle vinaigrette to coat.

A recipe even a Paleo or a meat-&-potato-loving-young-Texan-dad-who-doesn’t-cook can handle.

Happy Father’s Day to all of you who fit this bill!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

Foxy Burd June 19, 2010 at 9:53 am

I am so glad I found you!! I love your recipes.
This looks just amazing, lime and coriander dressing – yummy

Terry June 19, 2010 at 10:08 am

it looks very yummy…(as usual) hahahaha

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