- Ingredients
- ½ lb. (1/4 kg) cooked Turkey
- 1 small Cucumber
- 1 ½ Tomatoes
- 1 tbsp (15 mL) finely chopped Onion
- 1 ½ Carrots, grated
- ¾ cup (185 mL) plain low-fat Yogurt
- 2 tbsp (25 mL) fresh, chopped Parsley
- 1 tbsp (15 mL) fresh, chopped Coriander (or cilantro)
- ½ tsp (2 mL) ground Cumin
- Directions
- Cut turkey in 5 cm (2”) julienne strips. Peel cucumbers. Cut in half lengthwise and then slice thinly. Core tomatoes and cut into 1 cm (1/2”) cubes. Toss together cucumbers, tomatoes, carrots and onions. Drain off any liquid. Add turkey.
Combine yogurts, parsley and seasonings. Pour over salad ingredients. Refrigerate until ready to serve on a bed of lettuce.
