Grilled Turkey Breast Salad with Avocado and Quinoa

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

Grilled Turkey Breast Salad with Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Avocado and Quinoa

Grilled turkey breast served over a bed of fluffy quinoa and mixed greens, topped with creamy avocado and a zesty lemon vinaigrette.

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NUTRITION

860kcal
Protein
46.8g
Fat
49.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Turkey Breast

1 cup Cooked Quinoa

1 medium Avocado

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat for approximately 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 5 minutes before slicing it into thin strips to maintain juiciness.

  • 4

    In a large mixing bowl, combine the mixed greens, cooked quinoa, and halved cherry tomatoes.

  • 5

    Whisk the olive oil with a splash of fresh lemon juice and pour over the greens and quinoa mixture, tossing gently to coat.

  • 6

    Divide the salad into a bowl and top with the sliced grilled turkey and the diced avocado.

Grilled Turkey Breast Salad with Avocado and Quinoa

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

Grilled Turkey Breast Salad with Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Avocado and Quinoa

Grilled turkey breast served over a bed of fluffy quinoa and mixed greens, topped with creamy avocado and a zesty lemon vinaigrette.

NUTRITION

860kcal
Protein
46.8g
Fat
49.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Turkey Breast

1 cup Cooked Quinoa

1 medium Avocado

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat for approximately 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 5 minutes before slicing it into thin strips to maintain juiciness.

  • 4

    In a large mixing bowl, combine the mixed greens, cooked quinoa, and halved cherry tomatoes.

  • 5

    Whisk the olive oil with a splash of fresh lemon juice and pour over the greens and quinoa mixture, tossing gently to coat.

  • 6

    Divide the salad into a bowl and top with the sliced grilled turkey and the diced avocado.