Cold Turkey & Broccoli Salad with Lemon Tahini Dressing
Serves: Serves 4
Lemon Tahini Dressing
  • ⅓ cup tahini
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 2 garlic cloves crushed
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp EACH salt and pepper
  • 2 cups cooked grilled turkey breast, chopped into bit-sized pieces
  • 2 cups uncooked pasta
  • 3 cups broccoli florets, cut chopped into bit-sized pieces
  • 1 cup green beans, chopped into bit-sized pieces
  • 1 cup cherry tomatoes, quartered
  • 8-10 fresh basil leaves, julienned + extra for garnish
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup pumpkin seeds
  • salt and pepper to taste
  1. In a small bowl whisk all Tahini Dressing ingredients until smooth. Set aside, or refrigerate for later.
  2. Prepare pasta as per package direction, cooking until al dente. Drain and rinse with cold water. Set aside, or refrigerate for later.
  3. In a large pot of boiling salted water, blanch the broccoli and green beans for 2 minutes. Remove and immediately run under very cold water to stop the cooking process. Continue under the water for 1 minute until veggies are completely cool.
  4. In a large salad bowl toss turkey, pasta, broccoli, green beans, cherry tomatoes, basil and sun-dried tomatoes with the Tahini Dressing. Season to taste. Chill for 15 minutes, then serve topped with pumpkin seeds and additional sliced basil.
Recipe by Eat In Eat Out at