Equipment
* optional
Ingredients
Salad
- 150 g mizuna
- 450 g cooked turkey, shredded or diced
- 1 g salt
- 1 g black pepper, freshly ground
- 1 serrano pepper, seeded and chopped
- 1 scallion, thinly sliced
- 1 cucumber, seeded and diced
- 30 g cilantro, chopped
- 1 red bell pepper, cut into thin strips
- 24 g walnuts, coarsely chopped
- 200 g broccoli, cut into small florets
Dressing
- 30 ml lime juice
- 15 ml seasoned rice vinegar
- 1 garlic, minced
- 4 g ginger, finely minced
- 15 ml soy sauce
- 30 ml walnut oil
- 30 ml vegetable oil
- 80 ml low-fat buttermilk
- 15 ml turkey stock
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 262 kcal
- Protein
- 26 g
- Carbohydrates
- 9 g
- Fat
- 15 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 330 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 54 mg
- Potassium
- 656 mg
- Calcium
- 95 mg
- Iron
- 1.8 mg
- Magnesium
- 56 mg
- Phosphorus
- 278 mg
- Zinc
- 1.7 mg
- Vitamin A
- 195 mcg
- Vitamin C
- 73 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.27 mg
- Niacin
- 9.6 mg
- Folate
- 50 mcg
- Water
- 168 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Steam the broccoli florets for 4 to 5 minutes until tender-crisp, then immediately refresh in cold water and drain thoroughly.
Place the mizuna or arugula greens on a large platter or in a wide serving bowl.
In a separate large mixing bowl, combine the turkey, salt, pepper, serrano pepper, scallions, cucumber, cilantro, red pepper strips, walnuts, and steamed broccoli.
In a small bowl, whisk together the lime juice, rice vinegar, garlic, ginger, soy sauce, walnut oil, vegetable oil, buttermilk, and turkey stock until the dressing is emulsified.
Pour the dressing over the turkey mixture and toss gently to coat all ingredients evenly.
Arrange the dressed turkey mixture on top of the greens and serve immediately.
Chef's Notes
- If using yogurt instead of buttermilk, the dressing will be thicker; use the turkey stock or water to reach a pourable consistency.
Storage
Refrigerator: 48 hours — Store dressing separately from greens to prevent wilting.
Troubleshooting
Salad is soggy or greens are wilted
Cause: The salad was dressed too far in advance or the greens were not dried properly after washing.
Fix: Cannot be fixed once wilted.
Prevention: Wait to dress the turkey and combine it with the greens until just before serving. Use a salad spinner to ensure greens are dry.
Cultural Context
While this specific salad is a modern fusion, its components draw from various Asian culinary traditions. Mizuna, a Japanese leafy green, offers a peppery bite. The ginger-lime dressing, with its use of soy sauce and rice vinegar, is reminiscent of flavors found in Southeast Asian and Chinese cuisines, creating a refreshing and vibrant salad that bridges different cultural influences.
