Description

The Cobb Turkey Slaw is the ultimate solution for anyone who wants the bold flavors of a classic Cobb salad without the tedious assembly or the heavy dressing of a traditional restaurant version. This recipe combines lean protein, healthy fats, and crisp vegetables into a single bowl that works perfectly for meal prep.

Ingredients

Scale

1 lb Lean Ground Turkey
12 oz bag Shredded Coleslaw Mix (Cabbage and Carrots)
1 large Ripe Avocado (diced)
3 large Hard-Boiled Eggs (peeled and chopped)
4 slices Crispy Bacon (nitrate-free, crumbled)
1 cup Cherry Tomatoes (halved)
1/4 cup Extra Virgin Olive Oil
2 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp Raw Honey
Sea Salt and Black Pepper to taste

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Instructions

Heat a large skillet over medium-high heat with one tablespoon of avocado oil. Add the ground turkey, breaking it up with a spatula. Season with salt, pepper, and a pinch of garlic powder. Cook until browned and fully cooked through (about 7-9 minutes). Set aside to cool slightly
While the turkey cooks, boil your eggs for 9 minutes for a perfect hard-boil. Meanwhile, bake your bacon in the oven at 400°F (200°C) for 15 minutes until crispy. Chop both into bite-sized pieces once cooled
In a small glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey. Whisk vigorously until the mixture is emulsified and smooth
Empty the shredded coleslaw mix into a large mixing bowl. Add the halved cherry tomatoes and the slightly cooled ground turkey
Gently fold in the chopped eggs, crumbled bacon, and diced avocado. Be careful not to over-mix, as you want the avocado to maintain its shape rather than turning into a mash
Drizzle the dressing over the Cobb Turkey Slaw and toss gently to coat every ingredient. Serve immediately or refrigerate for thirty minutes to let the flavors meld

Notes

Allow your cooked turkey to cool for at least five to ten minutes before adding it to the raw cabbage to maintain crunch.

Wait to add the avocado and dressing until just before you eat if making for meal prep to prevent browning and sogginess.

Add a tiny bit more Dijon mustard if the dressing separates for better emulsification.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 415 kcal
Sugar: 1 g
Sodium: 420 mg
Fat: 32 g
Saturated Fat: 8 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 210 mg