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Turkey Kofta Salad
with Tzatziki & Pickled Red Onion
40 min
WW™ Approved
Carb Conscious
500 Calories Or Less
Mediterranean Diet
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
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2 Servings
- Est. 500 Cals/serving
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Our take on kofta—a Middle Eastern staple made from ground meat, aromatics, and bold spices shaped into ovals, balls, or patties—features turkey mixed with fresh garlic and herby za’atar. We’re serving them alongside tangy-sweet pickled onion and a crisp vegetable salad dressed with bright, creamy tzatziki.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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fresh
ingredients
Title
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10 oz Ground Turkey
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1 Red Onion
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1 Persian Cucumber
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4 oz Grape Tomatoes
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2 cloves Garlic
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1 Romaine Lettuce Heart
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¼ cup Panko Breadcrumbs
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 Tbsp Red Wine Vinegar
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1 Tbsp Date Syrup
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1 oz Pitted Niçoise Olives
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel 2 cloves of garlic. Using a zester, finely grate 1 clove into a paste (or use the small side of a box grater). Roughly chop the remaining clove. Roughly chop the lettuce. Roughly chop the olives. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Pickle the onion:
Meanwhile, in a small pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced onion; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Form the kofta:
Meanwhile, in a large bowl, combine the turkey, chopped garlic, breadcrumbs, and za’atar. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate.
4
Cook the kofta:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 6 minutes, or until browned. Flip and cook 3 to 6 minutes, or until browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 165°F.
5
Make the salad & serve your dish:
To the bowl of marinated tomatoes and cucumber, add the chopped lettuce, half the tzatziki, and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked kofta, pickled onion (draining before adding), and chopped olives. Drizzle with the remaining tzatziki. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel 2 cloves of garlic. Using a zester, finely grate 1 clove into a paste (or use the small side of a box grater). Roughly chop the remaining clove. Roughly chop the lettuce. Roughly chop the olives. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Pickle the onion:
Meanwhile, in a small pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced onion; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Form the kofta:
Meanwhile, in a large bowl, combine the turkey, chopped garlic, breadcrumbs, and za’atar. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate.
4
Cook the kofta:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 6 minutes, or until browned. Flip and cook 3 to 6 minutes, or until browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 165°F.
5
Make the salad & serve your dish:
To the bowl of marinated tomatoes and cucumber, add the chopped lettuce, half the tzatziki, and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked kofta, pickled onion (draining before adding), and chopped olives. Drizzle with the remaining tzatziki. Enjoy!
Tips from Home Chefs
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