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Turkey Quinoa Kale & Avocado Salad

Turkey Quinoa Kale & Avocado Salad


  • ¾ C Silverbrook® All Natural Ground Turkey 90/10
  • 1/2 C quinoa
  • 1 C water
  • 1 C cherry tomatoes halved
  • 1 avocado cut in cubes
  • 1/4 C parsley
  • 1 C Kale Color Crunch Salad Blend, chopped
  • 2 Tbsp diced onion
  • 2 Tbsp lemon juice
  • sea salt to taste


  1. In a small saucepan, combine the quinoa and water. Bring to a boil, then cover and turn down to simmer until all the water has been absorbed. It usually takes about 10 minutes. Let the quinoa cool before making this salad. Chop kale salad blend, cube the avocado and halve the tomatoes. Cook turkey according to package directions. Always cook to well-done 165°F, as measured by a meat thermometer. Add all the ingredients to a bowl and toss well.

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