YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey Breast with Baby Spinach Salad
Enjoy a delicate, flavor-forward lunch featuring herb-roasted turkey breast paired with a refreshing baby spinach salad. The dish is accented with cherry tomatoes, creamy avocado slices, and a zesty lemon-olive oil dressing, creating a balanced medley of tangy, savory, and fresh notes.
INGREDIENTS
45g Roasted Turkey Breast
30g Baby Spinach
50g Cherry Tomatoes
50g Avocado
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 sprig Fresh Rosemary
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F if you prefer reheating the turkey breast for added warmth.
Season the turkey breast with a pinch of salt, pepper, and finely chopped fresh rosemary.
For the salad, combine baby spinach and halved cherry tomatoes in a bowl.
Add avocado slices to the greens.
In a small cup, whisk together extra virgin olive oil and lemon juice to form a light dressing.
Drizzle the dressing over the salad and gently toss to coat evenly.
Slice the herb-roasted turkey breast thinly and arrange on top of or alongside the salad.
Enjoy this light, refreshing lunch that balances lean protein with fresh, nutrient-packed greens.