Not only is it fun to serve salad in an edible bowl made of lettuce, it’s ultimately better for the environment—no bowl washing required. Though all you might really care about when you’re actually eating this salad is how delicious it is.

2 cups organic cubed, cooked boneless, skinless turkey breast, chilled (12 oz)
1/3 cup plain yogurt
3 Tbsp mayonnaise
3 Tbsp mango chutney
2 tsp curry powder
1 tsp sea salt, or to taste
4 red radishes, diced (3 oz diced; 1/2 cup)
1/2 cup red or white seedless grapes, thinly sliced (3 oz)
1 Tbsp finely chopped fresh cilantro
4 leaves bib or Boston lettuce  

1. In a medium bowl, stir together the turkey, yogurt, mayonnaise, chutney, curry powder, and salt. Then add the radish, grapes, and cilantro and stir.
2. Stuff each lettuce “bowl” with 3/4 cup turkey salad.  Enjoy with a fork or roll up and eat as a wrap.

Serves 4/serving size: 1 stuffed lettuce bowl, 3/4 cup turkey breast salad each

Use it, Don’t Lose It
There’s no need to buy an entire pound of turkey if you don’t need an entire pound. When you have the opportunity, befriend your butcher so you can then make specific requests, like for this recipe. If you’re preparing turkey just for this dish, you’ll need 14 oz raw boneless turkey breast to yield 2 cups cubed (12 oz) cooked.

Planet-friendly Fact
Whenever there’s a simple way to use less energy, just do it. And spread the word. Here’s a simple “green” tip for cooking the turkey for this salad recipe: Thin is in. Choose thin-sliced turkey cutlet or pound it with a kitchen mallet (1/2-inch or thinner). To prepare, place turkey breast cutlets in a large stick-resistant pan over medium-high heat. Cover and cook for 5 minutes. Flip cutlets and cook covered for 2 more minutes, or until cooked through. And if you’re able to pound the turkey cutlets thinner, you can reduce the cooking time further.