NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Turkey Breast

2 cups chopped Kale

2 teaspoons Extra Virgin Olive Oil

1.5 tablespoons Sunflower Seeds

1/2 small Apple, sliced

1/4 medium Avocado

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

• 1

  Season the turkey breast with a pinch of sea salt and black pepper.

• 2

  Grill the turkey over medium-high heat for 6-8 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the tough stems from the kale and finely chop the leaves into bite-sized pieces.

• 4

  Place the kale in a large bowl with one teaspoon of olive oil and half of the lemon juice.

• 5

  Massage the kale with your hands for 2-3 minutes until the leaves become dark, tender, and reduced in volume.

• 6

  Whisk together the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

• 7

  Thinly slice the apple and avocado, then add them to the kale along with the sunflower seeds.

• 8

  Slice the grilled turkey into strips and arrange them over the salad.

• 9

  Drizzle the prepared dressing over the top and serve immediately.