Moroccan Turkey Cobb Salad

Moroccan spiced turkey centres this twist on the traditional Cobb salad. Perfect for a buffet table or arranged on individual plates for a light meal.

Preparation Time:

Cooking Time:

Serves: 4

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  • 375 g boneless skinless Ontario Turkey Breast, cut into bite-size pieces
  • 1 tsp (5 mL) paprika
  • 1/2 tsp (2 mL) each ground cumin, coriander, ginger and salt
  • 1/4 tsp (1 mL) each ground cinnamon, black pepper and cayenne pepper
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) vegetable oil
  • 1/2 cup (125 mL) prepared hummus
  • 1/2 cup (125 mL) packed fresh Ontario Parsley Leaves
  • 2 tbsp (25 mL) apple cider vinegar
  • Salt and freshly ground black pepper
  • 1 head Ontario Greenhouse Leaf Lettuce, torn in bite-size pieces
  • 1 cup (250 mL) diced Ontario Greenhouse Cucumber
  • 1/2 cup (125 mL) crumbled Ontario Blue Cheese 
  • 2 hard-cooked Ontario Eggs, halved
  • 1 Ontario Greenhouse Tomato, cut in thin wedges
  • Half each Ontario Greenhouse Sweet Yellow and Red Pepper, cut into strips
  • Ontario Sunflower Sprouts 


Place turkey in medium bowl. Sprinkle with paprika, cumin, coriander, ginger, salt, cinnamon, pepper, cayenne and half of the minced garlic; mix well. 

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add turkey; stir-fry until cooked through, about 6 minutes. Remove from heat; set aside.

In blender, combine hummus, parsley, vinegar, remaining oil and garlic, and 2 tbsp (25 mL) of water; blend until smooth. Season to taste with salt and pepper. 

On large platter, arrange lettuce, turkey, cucumber, cheese, eggs, tomato and peppers. Sprinkle with sprouts. Serve dressing on the side. 

Nutritional information

1 Serving

  • PROTEIN: 32 grams
  • FAT: 21 grams
  • CARBOHYDRATE: 10 grams
  • CALORIES: 360
  • FIBRE: 3 grams
  • SODIUM: 580 mg