"This weeknight dinner save turns traditional turkey into something completely different–and delicious. Serve it with rice (or even pita) doused in my yogurt sauce. Double this recipe so you’ll have enough for lunch the next day—it’s that good, I promise!" - Michelle
Featured in RICARDO Magazine FALL 2018 (p. 77)
Sans noix
Sans gluten
Sans oeufs
Categories
Ingredients
Turkey
1/2 cup (125 ml) plain yogurt
2 tsp (10 ml) lemon juice
1/4 tsp smoked paprika
1 small garlic clove, grated
1 lb (450 g) turkey tenderloin, cut into cubes (see note)
1 tbsp (15 ml) olive oil
Salad
2 cups (280 g) cherry tomatoes, quartered
1/4 cup (40 g) store-bought pickled turnips, cubed