Bok choy lime turkey combined with a juicy tomato-pomegranate salad is a winning recipe. It’s not only delicious and has beautiful colours but also low in calories and rich in flavour. Turkey, as a white meat and really low in fat (when skinless), is perfect for a light meal during summer days. And then there’s bok choy (or pak choy); this leafy Chinese cabbage. The green leaves and the white stalks can be eaten either cooked or raw. I love it!
Check out this salad! Juicy tomatoes, crunchy pomegranate seeds and fresh mint; isn’t this an incredible combo? I know, as much the pomegranate taste delicious it can be quite a pain when deseeding it. But totally worth it (despite the mess)! The seeds add that fancy touch to the salad and the dish.
Ingredients for two portions of bok choy lime turkey with tomato-pomegranate salad:
- 300 g turkey
- 150 g bok choy
- 2 limes (one for salad, one for meat)
- 2 tsp of honey
- ½ pomegranate
- 1 tomato
- half a bunt of mint
- olive oil
- salt and pepper
To make this fruity and juicy salad, first, wash and cut the tomato. You can cut it either in slices or cubes. Both are good. Furthermore, remove the pomegranate seeds from the half of the fruit. Of course, you can use the whole fruit if you like. Be patient and delicate with deseeding it. Like I said earlier, it is worth the work. There are different methods of how to deseed a pomegranate. However, I always simply use my hands. Other methods just don’t work for me. Maybe I am clumsy or something.
Then, combine the tomato, pomegranate seeds and fresh mint leaves in a bowl. Add a pinch of salt (this will help the tomato to release its juice and to get an intensive flavour), pepper, juice of one lime and olive oil. Gently toss and leave aside.
In a pan drizzle some olive oil. Once it gets warm, add the turkey meat. Brown it for about 4 minutes on both sides and then squeeze half of a lime in the pan. The juice will evaporate but at the same time, it will give a nice fresh touch to the meat. I also added two lime slices to the pan. The lime slices will add some bitterness to the meat. However, the two spoons of honey will balance the flavour just perfectly. Experiment a little and find your combination.
Wash the bok choy (especially between the stalks where most of the tiny dirt can be) and put it in a pan with a little bit of olive oil. Leave the bok choy leaves whole (ok, you can also chop them if you prefer). Steam for 5 minutes. When you see the leaves turning to bright green and the stalks to slight transparent, it means it’s done.
Plate up the tomato pomegranate salad as a side dish with bok choy lime turkey for a delicious meal. As the last touch, sprinkle some salt and maybe some sesame seeds over the bok choy.
Enjoy!
