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

Tender grilled turkey breast served over a bed of fresh baby spinach and crisp vegetables, tossed in a bright lemon vinaigrette with a satisfying crunch.

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NUTRITION

208kcal
Protein
20.4g
Fat
10.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

1.9 ounces Grilled Turkey Breast

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 teaspoon Sunflower Seeds

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk the olive oil, lemon juice, and Dijon mustard in a small bowl to emulsify the vinaigrette.

  • 2

    Season the turkey breast with salt and pepper then grill over medium heat until the internal temperature reaches 165 degrees.

  • 3

    Let the turkey rest for a few minutes before slicing it into thin, bite-sized strips.

  • 4

    Combine the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large serving bowl.

  • 5

    Place the sliced turkey on top of the greens and drizzle the prepared lemon vinaigrette over the salad.

  • 6

    Finish the dish by sprinkling the toasted sunflower seeds over the top for added texture.

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

Tender grilled turkey breast served over a bed of fresh baby spinach and crisp vegetables, tossed in a bright lemon vinaigrette with a satisfying crunch.

NUTRITION

208kcal
Protein
20.4g
Fat
10.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

1.9 ounces Grilled Turkey Breast

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 teaspoon Sunflower Seeds

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk the olive oil, lemon juice, and Dijon mustard in a small bowl to emulsify the vinaigrette.

  • 2

    Season the turkey breast with salt and pepper then grill over medium heat until the internal temperature reaches 165 degrees.

  • 3

    Let the turkey rest for a few minutes before slicing it into thin, bite-sized strips.

  • 4

    Combine the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large serving bowl.

  • 5

    Place the sliced turkey on top of the greens and drizzle the prepared lemon vinaigrette over the salad.

  • 6

    Finish the dish by sprinkling the toasted sunflower seeds over the top for added texture.