Keto salad with turkey and vegetables

If you have leftover baked or boiled turkey, you can use it to make a meat and vegetable salad. In addition to turkey, the salad contains healthy fresh vegetables and herbs.

Ingredients

• For salad
• 450 gr chopped baked or boiled turkey breast
• ½ pcs. small red cabbage, chop
• ½ pcs. small white cabbage, chop
• 2 pcs. bell pepper, peeled and finely chopped
• 1 PC. raw carrots, cut into strips
• 6 pcs. radish, finely chopped
• 1 cup bean sprouts (bean sprouts)
• 3 pcs. bunches of green onions from three onions
• 3 table. spoon. toasted sesame seeds
• 4 table. spoon. chopped cilantro
• For refueling
• 120 ml tahini
• 120 ml water
• 60 ml lemon juice
• 1 PC. minced garlic clove
• ½ tea spoon. sugarless sweetener (more or less to taste)
• 12 pinches salt (more or less to taste)
• 1 pinch black pepper
• Decoration
• 23 table. spoon. toasted nuts (optional)

Directions

1. Prepare the ingredients: cut the idea into cubes, chop the cabbage, cut the peppers into cubes, carrots - into strips, radishes - into cubes, cilantro - into large pieces, green onions - into cubes. Place all the ingredients along with the bean sprouts and sesame seeds in a mixing bowl.
2. Prepare the dressing: put the tahini, water, salt, pepper, lemon juice, garlic in a blender and beat until creamy.
3. Add half of the dressing to the salad and stir. You can add the dressing separately to each salad. Taste and add more dressing if needed. Garnish with green roasted nuts or extra herbs before serving.
4. Note: If you are going to refrigerate the salad, add the dressing before serving. The shelf life of the salad in the refrigerator is 3-4 days.