Spicy Turkey Salad

prep time:15 min
cook time:30 min
ready in:45 min
I am a disabled Veteran recently diagnosed with PCOS. I enjoy cooking, Crossfit, and rock climbing. I don't believe in stressing about to much as we don't have long on this planet to enjoy everything it has. I am a Medical Botanist and enjoy finding and pairing foods that have medical benefits and helping others find foods they need to overcome their problems.
View this chef’s website
  • 1 pound ground meat
  • 3 garlic cloves (minced)
  • 1 head Ice-burg Lettuce (chopped)
  • 3 Roma tomatoes (roughly sliced)
  • 5-6 large mushrooms (sliced)
  • 5-6 large Kale leaves (chopped)
  • 1 medium onion (sliced)
  • 1 head broccoli (cut into small florets) or about a cup of frozen broccoli florets.
  • 2 tablespoons Garlic Chili Sauce (if you don't have this you can use sriracha)
  • 1 tablespoon Cumin
  • 1 teaspoon Coriander
  • 1/2 teaspoon salt
  • pepper to taste
  • oil for pan ( I liked olive oil)
  • Heat Cast Iron Dutch Oven over Medium High. Add enough oil to make a 4 inch circle.
  • Add garlic and garlic chili sauce and stir till you start to smell the spice.
  • Add Ground meat, Cumin, Coriander, Salt and pepper. Cook meat till done.
  • Add Broccoli, Tomatoes, and Mushrooms and cook till the mushrooms are just cooked down.
  • Add Onion and Kale. Cook till the onions are to your liking and the kale is just cooked down but still a bit crispy.
  • Place a bit of the cooked meat over the lettuce in a bowl, using some of the broth in the bottom of the pan as a dressing.