Name: Shredded Turkey Salad with Roasted Plantain, Walnuts & Lemon Yogurt Dressing
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Ingredients: 1 cup cooked turkey breasts (shredded); 1 ripe plantain; ½ tsp salt; ¼ cup Greek yogurt; ¼ cup extra virgin olive oil; 3 tbsp lemon juice; 2 tsp garlic (minced); 1 tsp rainbow peppercorn; ½ tsp salt; ¼ cup milk; 4 cups arugula; ⅔ cup walnuts (chopped)

Preheat the oven to 375 degrees F. Peel plantains and cut into ¼ inch disks.

Place plantains onto a baking pan lined with parchment paper. Sprinkle ½ tsp of salt on them and transfer to the oven. Allow them to roast for 10- 15 minutes or until golden brown and tender, flipping each plantain halfway through.

In a small jar with a lid, place yogurt, olive oil, lemon juice, garlic, rainbow peppercorn and salt. Shake to mix ingredients thoroughly. Add a small amount of milk to reach desired consistency. Set aside.

Place the rinsed arugula on a serving dish, top with shredded turkey, plantains, walnuts and drizzle lemon yogurt dressing all over.