Grilled Turkey and Spinach Salad with Lemon Vinaigrette

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

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

Grilled turkey breast served over baby spinach and cucumbers, finished with a zesty lemon vinaigrette that adds a bright, refreshing tang.

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NUTRITION

156kcal
Protein
14.2g
Fat
8.4g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Grilled Turkey Breast

1.5 cups Baby Spinach

0.5 cup sliced Cucumber

0.25 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat until the internal temperature reaches 165°F, then let it rest for five minutes before slicing into thin strips.

  • 3

    In a small glass jar or bowl, whisk together the olive oil, fresh lemon juice, and Dijon mustard until the dressing is emulsified.

  • 4

    Add the baby spinach, sliced cucumbers, and halved cherry tomatoes to a large salad bowl.

  • 5

    Arrange the grilled turkey slices over the top of the vegetable bed.

  • 6

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

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

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

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

Grilled turkey breast served over baby spinach and cucumbers, finished with a zesty lemon vinaigrette that adds a bright, refreshing tang.

NUTRITION

156kcal
Protein
14.2g
Fat
8.4g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Grilled Turkey Breast

1.5 cups Baby Spinach

0.5 cup sliced Cucumber

0.25 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat until the internal temperature reaches 165°F, then let it rest for five minutes before slicing into thin strips.

  • 3

    In a small glass jar or bowl, whisk together the olive oil, fresh lemon juice, and Dijon mustard until the dressing is emulsified.

  • 4

    Add the baby spinach, sliced cucumbers, and halved cherry tomatoes to a large salad bowl.

  • 5

    Arrange the grilled turkey slices over the top of the vegetable bed.

  • 6

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