Name: Green Goddess Salad with Turkey Kebabs
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Ingredients: 500 g ground turkey; 1 small white onion (finely chopped); 2 cloves of garlic (minced); 1 tsp paprika; 1 tsp ground cumin; 1/2 tsp ground corriander; 1/2 tsp crushed chili peppers; 1 tsp salt; black pepper (to taste); 1 1/2 tbsp fresh parsley (chopped); 1 tbsp lemon juice; 1 cup plain Skyr yogurt; 1 small handful chives; 1 small handful fresh parsley; 1 small handful mint; 1 small handful dill; 2 tarragon leaves; 1 1/2 tbsp lemon juice; 1 tbsp white vinegar; 1 small garlic clove; salt (to taste); pepper (to taste); a splash water (if needed); 3 baby cucumbers (roughly chopped); 1/2 box arugula; 1 package spring lettuce mix; 4 radishes (quartered); 6 cherry tomatoes (halved)

For the turkey kebabs:

Mix all the ingredients in a bowl until well combined.
Let rest in the refrigerator for 15–30 minutes.
Shape around skewers or into elongated shapes.
Grill on the barbecue or in a hot pan for 3–4 minutes per side, until fully cooked and nicely browned. Internal temperature should reach 165F (74C).

For the green goddess dressing:

Place all the ingredients in a blender.
Blend until smooth and green.
Adjust with a little water if necessary.
Taste and adjust the seasoning.

Assembly:

Place the vegetables in a large bowl or on a plate.
Add the pieces of grilled turkey while they are still warm.
Drizzle generously with the Green Goddess dressing.
Toss lightly to coat evenly, or keep the ingredients layered for a more structured look.
Finish with a little extra dressing and fresh herbs, if desired.