Grilled Turkey Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

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

Grilled Turkey Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

Grilled turkey breast sliced over a bed of peppery arugula and chilled cucumbers, finished with a zesty lemon-Dijon vinaigrette for a bright, refreshing crunch.

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NUTRITION

277kcal
Protein
33.4g
Fat
13.7g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Turkey Breast

1 cup Cucumber

2 cups Arugula

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Pepitas

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PREPARATION

  • 1

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

  • 2

    Season the turkey breast with a pinch of sea salt and black pepper, then grill or pan-sear over medium heat until golden and cooked through.

  • 3

    Allow the turkey to rest for three minutes before slicing into thin, bite-sized strips.

  • 4

    Combine the arugula and sliced cucumbers in a large mixing bowl and toss gently with half of the prepared dressing.

  • 5

    Arrange the dressed greens on a plate, top with the warm grilled turkey slices, and sprinkle with pepitas for added texture.

  • 6

    Drizzle the remaining vinaigrette over the top and serve immediately.

Grilled Turkey Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

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

Grilled Turkey Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

Grilled turkey breast sliced over a bed of peppery arugula and chilled cucumbers, finished with a zesty lemon-Dijon vinaigrette for a bright, refreshing crunch.

NUTRITION

277kcal
Protein
33.4g
Fat
13.7g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Turkey Breast

1 cup Cucumber

2 cups Arugula

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Pepitas

PREPARATION

  • 1

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

  • 2

    Season the turkey breast with a pinch of sea salt and black pepper, then grill or pan-sear over medium heat until golden and cooked through.

  • 3

    Allow the turkey to rest for three minutes before slicing into thin, bite-sized strips.

  • 4

    Combine the arugula and sliced cucumbers in a large mixing bowl and toss gently with half of the prepared dressing.

  • 5

    Arrange the dressed greens on a plate, top with the warm grilled turkey slices, and sprinkle with pepitas for added texture.

  • 6

    Drizzle the remaining vinaigrette over the top and serve immediately.