• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
390
Protein:
16 g
Fat:
30 g
Carbohydrates:
18 g
Sodium:
651 mg

Credit
Ify Yani / @ify.yani

Serves: 4-5
Prep Time: 8 mins
Cook Time: 15 mins
  1. Preheat the oven to 375 degrees F. Peel plantains and cut into ¼ inch disks.
  2. 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.
  3. 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.
  4. Place the rinsed arugula on a serving dish, top with shredded turkey, plantains, walnuts and drizzle lemon yogurt dressing all over.

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