Lean turkey over crisp greens, tomato, cucumber and zesty yogurt sauce — high-protein, low-carb, ready in 30 minutes.
# What You’ll Need:
→ Turkey
01 - 10.5 oz lean ground turkey
02 - 1 small garlic clove, minced
03 - 1 teaspoon onion powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon fine salt
06 - 1/4 teaspoon ground black pepper
07 - 1 teaspoon extra-virgin olive oil
→ Bowl Base
08 - 4 cups chopped romaine or iceberg lettuce
09 - 1 small tomato, diced
10 - 1/4 small red onion, thinly sliced
11 - 1 small cucumber, sliced
12 - 1 small carrot, grated
→ Sauce
13 - 3 tablespoons plain Greek yogurt
14 - 1 tablespoon light mayonnaise
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon ketchup
17 - 1/2 teaspoon lemon juice
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Combine the ground turkey, minced garlic, onion powder, smoked paprika, salt and black pepper in a mixing bowl; mix gently until just combined to avoid compacting.
02 - Heat the olive oil in a large skillet over medium heat. Add the turkey mixture and cook, breaking it into crumbles with a spatula, until browned and fully cooked through, about 8 to 10 minutes. Transfer to a plate and keep warm.
03 - In a small bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, ketchup, lemon juice, and a pinch of salt and pepper until smooth and glossy; adjust seasoning to taste.
04 - Divide the chopped lettuce between two wide bowls. Top each portion with diced tomato, thinly sliced red onion, sliced cucumber and grated carrot, arranging components for easy assembly.
05 - Spoon the warm cooked turkey over the prepared vegetables, distributing evenly between the two bowls. Drizzle the sauce over the top or serve it alongside.
06 - Garnish each bowl with chopped fresh herbs if desired and serve immediately while the turkey is warm.
