YOUR SOLIN GENERATED RECIPE
Lean Turkey-Prosciutto Stack with Fresh Mediterranean Vegetables
Enjoy this vibrant stack featuring lean turkey breast layered with savory prosciutto and a colorful medley of fresh Mediterranean vegetables. Topped with a drizzle of olive oil and a hint of lemon, it’s a wholesome, flavorful dish perfect for a balanced meal any time of day.
INGREDIENTS
4 ounces Lean Turkey Breast
2 slices Prosciutto
1/2 cup halved Cherry Tomatoes
1/2 cup sliced Cucumber
1/2 medium Red Bell Pepper
1/4 small Red Onion
1/4 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Preheat a grill pan or skillet over medium heat.
Season the turkey breast lightly with salt and pepper, then grill until fully cooked and slightly charred on both sides, about 4 minutes per side. Let it rest for a few minutes.
While the turkey is resting, lay out the prosciutto slices on a clean cutting board.
Thinly slice the cherry tomatoes, cucumber, red bell pepper, and red onion. Gently toss them in a bowl with olive oil and lemon juice.
Slice the avocado into thin pieces.
Assemble the stack by placing a slice of grilled turkey on a plate, then topping it with a layer of prosciutto. Next, add a generous layer of the mixed Mediterranean vegetables followed by a few avocado slices.
Finish with a light drizzle of extra olive oil and an extra squeeze of lemon if desired. Serve immediately.