Lemony Cilantro Turkey Burgers with a Honey Dijon Blueberry Kale Salad

Downton Abbey. Microplanes. Kale.

Three things I couldn't imagine living without now. Yet, each leaving most of you saying "huh?" considering my belated enthusiasm. Not to mention a few "I told you so's."

So, kale.

I'm not sure why I hadn't taken the plunge before now. I like spinach, I like Swiss chard... and I've even given collard greens a "you have to try these, now that you live in the South" chance.  But kale looked so thick. And dense. And green. And has even been touted as "The World's Healthiest Food." Which once again, brings out that stubborn side of me... seriously, could it really be all that healthy?


But, it is. And I've grown to love that it's so full of nutrients, that you can practically hear your body thanking you as it goes down. And the best part? It's really easy to wash (no drippy lettuce here). Just rinse it, wipe it off, and you're good to go. No salad spinner required. And not only that... but the longer you let it sit in the dressing, the more it breaks down the leaves, and the softer it becomes. Which makes this a perfect option for do-ahead lunches.

And speaking of lunches, today I thought I'd share with you, my very favorite lunch of all.

The perfect salad, with my never-get-tired-of turkey burger. And a dressing that I recently created, that I also can't seem to get enough of. So much so, this meal has even graduated from a lunch option to a regular item on our family's dinner menu.

Healthy, cost-effective, low carb... and seriously, this dressing is so good, I could practically drink it straight out of the jar.


Lemony Cilantro Turkey Burger:

1 lb. ground turkey (if you are using the leaner breast, you can add 1 egg white to
help moisten it all)
1/2 lemon, juiced
1/2 red onion, minced
1/4 cup cilantro, chopped
Salt and pepper to taste
Olive oil for frying

Mix all ingredients together and pan fry in a nonstick pan coated with olive oil until cooked through.
Makes 4 burgers.

Honey Dijon Apple Cider Vinegar Dressing:

In a jelly jar, add 1/2 c. olive oil, 1/3 c. apple cider vinegar, 1 tablespoon honey, 1 tablespoon minced red onion, and 1 teaspoon Dijon mustard. Add salt and pepper to taste. Close up the jar and shake until combined. Then check for seasonings, and other ingredients. Want more sweetness? Add honey. Want more acidity? Add vinegar. This recipe is really user-friendly, and can easily be adjusted.

To Assemble the Salad:

Tear up washed kale and add on dressing and sliced red onions to taste. Let sit for at least an hour to soften the leaves, and allow the flavors to marinate with the kale. When ready to serve, toss on some fresh blueberries. Serve alongside your turkey burger.


  1. Your salad is beautiful and I can't wait to get some blueberries on sale to try it! So glad you took the plunge! ;)

    1. Thanks Carla... I'm glad I finally gave it a try too! Thanks for stopping by- appreciate it! :-)


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