Mediterranean Ground Turkey Salad Bowls
If you’re looking for a protein-packed meal that doesn’t skimp on flavor, these Mediterranean ground turkey salad bowls are it. Made with extra-lean ground turkey, plenty of fresh veggies, and a creamy lemon yogurt dressing, they’re fresh, filling, and perfect for busy days.
These bowls are light but satisfying and they’re perfect for meal prep (just store the meat and dressing separate), easy lunches, or a simple dinner that feels both nourishing and delicious. The ground turkey cooks up so quick and the dressing is so easy it’s basically done by the time you chop up the veggies! Here’s everything you’ll need and how to make them.
What You’ll Need
Equipment
- Frying pan
- Meat chopper optional
- Cutting board and knife
Ingredients
- Lean ground turkey: I prefer 99/1 for the most protein, but 93/7 works great too.
- Seasonings: Sea salt, pepper, oregano, paprika, cumin, and dill.
- Nonfat plain greek yogurt
- Fresh lemon juice
- Olive oil
- Honey
- Dijon mustard
- Romaine lettuce
- Cherry tomatoes
- Cucumber: I use English cucumbers since they’re a bit less watery.
- Red onion
- Kalamata olives: These are my favorite for these bowls, but sub whatever you love.
- Crumbled feta cheese
How To Make Them
- Cook the meat: Heat a frying pan on medium high heat, spray with oil, and add they turkey. Fully cook, breaking apart into small pieces (I use a meat chopper to make it super easy) and season with salt, pepper, oregano, paprika, and cumin. Remove from the heat to let cool.
- Whisk the dressing: Add the yogurt, lemon juice, oil, honey, mustard, dill, and pinch of salt and pepper to a small bowl or container and whisk until smooth and creamy. Add about 2 tablespoons of water to thin (adjust for desired consistency).
- Build the bowls: Build your bowls with 1/4 of all ingredients – each will get roughly 2 cups of lettuce, 1/2 cup tomatoes, 1/4 cup cucumber, 2 tbsp onion, 2 tbsp olives, 2 tbsp feta, 1/2 cup cooked turkey, and 1/4 cup sauce. Enjoy with fresh lemon wedges or any other toppings you’d like!
Tips
- Meal prep: Store the dressing and meat separately and add it just before serving to keep the lettuce and veggies crisp. This way, you can also heat the meat up before adding if you prefer.
- Make it your own: Swap the romaine for iceberg or arugula, swap the turkey for ground beef or chicken, and play around with toppings!
- Extra Mediterranean flavor: Add some homemade hummus or low-fat tzatziki for an extra flavor boost.
- Make it heartier: Serve with warm pita bread or pita chips, cooked rice, or quinoa.
- Dressing: Add an extra splash of water or milk for a thinner dressing.
To Store
Store the turkey, veggies, and dressing in separate airtight containers in the fridge for up to 4 days. Enjoy everything cold or warm the turkey up separately if desired.
You’ll Also Love
- Greek turkey meatballs with orzo salad (a meal prep fave!)
- High protein Greek pasta salad
- Mediterranean steak salad
- Mediterranean quinoa salad with lemon vinaigrette
- Mediterranean grilled chicken
- Caprese quinoa salad
- Lemon and garlic hummus
- Low-fat tzatziki sauce
- Balsamic vinaigrette
Lastly, be sure to leave a rating and review down below if you make these Mediterranean ground turkey salad bowls! And don’t forget to tag me on IG and tiktok so I can see what you’re making! Enjoy. ♡
Mediterranean Ground Turkey Salad Bowls
Equipment
- Meat chopper optional
Ingredients
Turkey
- 1 lb 99/1 lean ground turkey can sub 93/7
- 1 tsp fine sea salt
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp black pepper
Lemony yogurt dressing
- 3/4 cup non fat plain Greek yogurt (170 g)
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp olive oil (15 ml)
- 1 tbsp honey (21 g)
- 1 tsp Dijon mustard (5 g)
- 1 tsp dried dill
- pinch salt and pepper to taste
Bowls
- 8 cups romaine lettuce (376 g) chopped
- 1 (10 oz) pack cherry tomatoes (283 g) halved
- 1 cup cucumber (133 g) chopped
- 1/2 cup red onion (80 g) minced
- 1/2 cup kalamata olives sliced
- 1/2 cup crumbled feta cheese (56 g)
Instructions
- Heat a frying pan on medium high heat, spray with oil, and add the turkey. Fully cook, breaking apart into small pieces, and season with salt, oregano, paprika, cumin, and pepper. Remove from heat to let cool.
- In a small bowl or container, whisk all of the lemony yogurt dressing ingredients together until smooth. Add 2 tbsp of water to thin (adjust for desired consistency).
- Build each bowl with 1/4 of everything (each bowl gets roughly 2 cups lettuce, 1/2 cup tomatoes, 1/4 cup cucumber, 2 tbsp onion, 2 tbsp olives, 2 tbsp feta, 1/2 cup meat, and 1/4 cup dressing). Serve with fresh lemon wedges and enjoy!
Notes
- For meal prep, store the dressing and meat separately and add it just before serving to keep the lettuce and veggies crisp. This way, you can also heat the meat up before adding if you prefer.
- Add some homemade hummus or low-fat tzatziki for an extra flavor boost.
- To make it heartier, add some warm pita bread, cooked rice, or quinoa.
Nutrition
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