Keto Turkey And Veggie Pasta Salad Recipe

About this recipe

A refreshing and satisfying keto-friendly dinner featuring tender turkey breast, vibrant vegetables, and a low-carb pasta alternative, all tossed in a light herb dressing.

Ingredients

• 25 g Parsley
• 100 g Broccoli Florets
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 270 g Urban Platter Shirataki Noodles
• 349 G Morinaga Silken Tofu
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 g Spinach - Chopped
• 50 g Basil
• 2 pcs Capsicum Green
• 50 g Bolas Salted Pecan Nuts
• 100 g Salt

Instructions

1. 1. Remove the leaves and tough ends from 1 lb of broccoli, then wash and cut it into 1-inch pieces.
2. 2. Bring a pot of water to a boil. Add the broccoli and cook for 1 minute. Drain immediately and plunge into ice-cold water to stop the cooking process. Drain again, pat dry, and set aside.
3. 3. Cook 8 oz of shirataki noodles according to the package instructions. Drain and rinse with cold water, then set aside.
4. 4. Heat a skillet over medium heat and cook 1 lb of tofu, seasoned with salt and pepper, until heated through and slightly golden, about 4-5 minutes. Let it rest for 5 minutes, then slice into bite-sized pieces.
5. 5. Wash 2 cups of fresh spinach and remove the stems. Halve 1 cup of bell pepper.
6. 6. In a large mixing bowl, combine the cooked shirataki noodles, broccoli, tofu slices, spinach, bell pepper, 1/2 cup of chopped fresh basil, 1/4 cup of chopped parsley, and 1/3 cup of chopped nuts (such as almonds or walnuts).
7. 7. Toss the salad gently with lemon juice until well coated.
8. 8. Serve immediately or chill in the refrigerator for up to 2 hours before serving.