In a large non-stick pan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced turkey breast and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove turkey from the pan and set aside.
Add another tablespoon of olive oil to the same pan. Add the sliced mushrooms and cook until golden brown and tender, about 4-6 minutes. Remove mushrooms from the pan and set aside with the turkey.
In a large mixing bowl, combine the julienned carrots, diced cucumber, and thinly sliced red onion.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, Dijon mustard, and dried oregano. Season with salt and black pepper to taste.
Add the cooked turkey and mushrooms to the bowl with the vegetables. Pour the dressing over the ingredients and toss gently to coat everything evenly.
Serve immediately, optionally over a bed of fresh mixed greens.
- For extra crunch, lightly toast some sunflower or pumpkin seeds and sprinkle them over the salad just before serving.
- If you prefer a warm salad, serve the cooked turkey and mushrooms warm over the cold vegetables.
- Adjust the amount of lemon juice and olive oil in the dressing to suit your taste; more lemon for extra tang, more oil for richness.
- This salad is great for meal prepping! Keep the dressing separate and add it just before eating to prevent the vegetables from becoming soggy.
- Experiment with fresh herbs like dill or parsley in the dressing for an added layer of flavor.
