Name: Tender Roasted Turkey and Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Turkey breast; 2 cups Curly kale; 2 tsp Extra virgin olive oil; 0.25 whole Avocado; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Tender Roasted Turkey and Kale Salad

Oven-roasted turkey breast sliced over a bed of massaged kale, tossed with creamy avocado and a bright lemon vinaigrette for a refreshing crunch.

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NUTRITION

Protein

38.2g

Fat

16.6g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey breast

2 cups Curly kale

2 tsp Extra virgin olive oil

0.25 whole Avocado

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Season the turkey breast evenly with garlic powder, half of the sea salt, and half of the black pepper.
3
Roast the turkey for 20-25 minutes or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing thinly.
4
While the turkey cooks, remove the tough stems from the kale and tear the leaves into small, bite-sized pieces.
5
Place the kale in a large bowl and drizzle with 1 teaspoon of olive oil and a pinch of salt, then massage the leaves with your hands for 2-3 minutes until they become dark and tender.
6
In a small jar, whisk together the remaining olive oil, lemon juice, remaining salt, and remaining pepper to create the dressing.
7
Slice the avocado into thin wedges and arrange them over the massaged kale.
8
Top the salad with the warm roasted turkey slices, drizzle with the lemon vinaigrette, and toss gently to combine.