Dinner recipe · from the recipe book

Turkey Kofta Salad with Balsamic Vinaigrette

Name: Turkey Kofta Salad with Balsamic Vinaigrette
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (560 g) Ground turkey, 93% lean; ¼ cup (30 g) Plain dry breadcrumbs; 1 medium (110 g) Red onion, half grated, half thinly sliced; 3 cloves (9 g) Garlic, minced; 2½ tbsp chopped (15 g) Fresh mint, chopped; ⅓ cup chopped (20 g) Fresh parsley, chopped; 2 tsp (4 g) Ground cumin; 2 tsp (2 g) Dried oregano; ¾ tsp (4 g) Salt; ¾ tsp (2 g) Black pepper; ¼ cup (50 g) Olive oil; 3 tbsp (45 g) Balsamic vinegar; 2 tsp (10 g) Yellow mustard; 1⅛ tsp (8 g) Honey; 4¼ cups chopped (200 g) Romaine lettuce, chopped; 3 cups loosely packed (90 g) Baby spinach; 2¾ cups chopped (60 g) Kale, stems removed, thinly sliced; 1⅔ cups (250 g) Cherry tomatoes, halved; 2 cups sliced (200 g) Cucumber, sliced; 9 large olives (40 g) Black olives, canned, sliced; ⅓ cup crumbled (60 g) Feta cheese, crumbled; 2 large pitas (128 g) Whole-wheat pita, cut into wedges

Juicy cumin-and-mint turkey kofta over crisp mixed greens with tomatoes, cucumber, olives and feta, tossed in a tangy-sweet balsamic vinaigrette.

Skillet
40 min · 35 min hands-on
Serves 4
Mediterranean

31–45 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb560 gGround turkey, 93% lean
¼ cup30 gPlain dry breadcrumbs
1 medium110 gRed onionhalf grated, half thinly sliced
3 cloves9 gGarlicminced
2½ tbsp chopped15 gFresh mintchopped
⅓ cup chopped20 gFresh parsleychopped
2 tsp4 gGround cumin
2 tsp2 gDried oregano
¾ tsp4 gSalt
¾ tsp2 gBlack pepper
¼ cup50 gOlive oil
3 tbsp45 gBalsamic vinegar
2 tsp10 gYellow mustard
1⅛ tsp8 gHoney
4¼ cups chopped200 gRomaine lettucechopped
3 cups loosely packed90 gBaby spinach
2¾ cups chopped60 gKalestems removed, thinly sliced
1⅔ cups250 gCherry tomatoeshalved
2 cups sliced200 gCucumbersliced
9 large olives40 gBlack olives, cannedsliced
⅓ cup crumbled60 gFeta cheesecrumbled
2 large pitas128 gWhole-wheat pitacut into wedges

Steps

Prepare the vegetables first: grate half the red onion for the kofta and thinly slice the other half for the salad; mince the garlic and chop the mint and parsley.
In a bowl, mix the ground turkey, breadcrumbs, grated red onion, garlic, half the mint, half the parsley, the cumin, oregano, half the salt and half the black pepper. Shape into 16 small oval kofta.
Make the vinaigrette: whisk the balsamic, mustard, honey, the remaining salt, the remaining black pepper and 35 g (about 2½ tablespoons) of the olive oil in a jar or small bowl.
Heat the remaining 15 g (1 tablespoon) of olive oil in a large skillet over medium heat. Cook the kofta 10 to 12 minutes, turning often, until browned and 165°F (74°C) in the center. Rest 5 minutes.
While the kofta rest, warm the pita wedges in the same dry skillet for 1 minute per side.
In a large bowl, toss the romaine, spinach and kale with the sliced red onion, cherry tomatoes, cucumber and olives and about three quarters of the vinaigrette.
Divide the salad among 4 plates, top with the kofta, feta, and the remaining mint and parsley, drizzle on the rest of the vinaigrette, and serve with the warm pita.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Turkey Kofta Salad with Balsamic Vinaigrette

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