Grilled Turkey Zucchini Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Zucchini Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Zucchini Salad with Lemon Vinaigrette

Grilled zucchini ribbons and lean turkey breast tossed in a zesty lemon vinaigrette, finished with a pinch of cracked black pepper for a bright, refreshing crunch.

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NUTRITION

108kcal
Protein
14g
Fat
3.6g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Turkey Breast, roasted

1 cup Zucchini ribbons

1 cup Arugula

1 tablespoon Lemon Juice

0.5 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Slice the zucchini into thin ribbons using a vegetable peeler or mandoline.

  • 2

    Lightly sear the zucchini ribbons and the turkey breast on a preheated grill pan until tender and marked.

  • 3

    In a small bowl, whisk together the lemon juice and olive oil with a pinch of salt and cracked black pepper.

  • 4

    Place the fresh arugula in a serving bowl and top with the grilled zucchini and turkey slices.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

Grilled Turkey Zucchini Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Zucchini Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Zucchini Salad with Lemon Vinaigrette

Grilled zucchini ribbons and lean turkey breast tossed in a zesty lemon vinaigrette, finished with a pinch of cracked black pepper for a bright, refreshing crunch.

NUTRITION

108kcal
Protein
14g
Fat
3.6g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Turkey Breast, roasted

1 cup Zucchini ribbons

1 cup Arugula

1 tablespoon Lemon Juice

0.5 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Slice the zucchini into thin ribbons using a vegetable peeler or mandoline.

  • 2

    Lightly sear the zucchini ribbons and the turkey breast on a preheated grill pan until tender and marked.

  • 3

    In a small bowl, whisk together the lemon juice and olive oil with a pinch of salt and cracked black pepper.

  • 4

    Place the fresh arugula in a serving bowl and top with the grilled zucchini and turkey slices.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.