Roasted Turkey and Avocado Spinach Salad

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

Roasted Turkey and Avocado Spinach Salad

YOUR SOLIN GENERATED RECIPE

Roasted Turkey and Avocado Spinach Salad

Sliced roasted turkey breast layered over fresh baby spinach and creamy avocado, finished with a bright lemon-olive oil vinaigrette.

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NUTRITION

291kcal
Protein
16g
Fat
20.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Roasted Turkey Breast

2 cups Baby Spinach

1/2 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Place the baby spinach in a large salad bowl as the base.

  • 2

    Slice the roasted turkey breast into bite-sized strips or cubes.

  • 3

    Halve the cherry tomatoes and slice the cucumber into thin rounds.

  • 4

    Pit and slice the avocado half into thin wedges.

  • 5

    Arrange the turkey, tomatoes, cucumber, and avocado over the bed of spinach.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.

  • 7

    Drizzle the vinaigrette over the salad and finish with a light sprinkle of sea salt and cracked black pepper if desired.

Roasted Turkey and Avocado Spinach Salad

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

Roasted Turkey and Avocado Spinach Salad

YOUR SOLIN GENERATED RECIPE

Roasted Turkey and Avocado Spinach Salad

Sliced roasted turkey breast layered over fresh baby spinach and creamy avocado, finished with a bright lemon-olive oil vinaigrette.

NUTRITION

291kcal
Protein
16g
Fat
20.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Roasted Turkey Breast

2 cups Baby Spinach

1/2 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Place the baby spinach in a large salad bowl as the base.

  • 2

    Slice the roasted turkey breast into bite-sized strips or cubes.

  • 3

    Halve the cherry tomatoes and slice the cucumber into thin rounds.

  • 4

    Pit and slice the avocado half into thin wedges.

  • 5

    Arrange the turkey, tomatoes, cucumber, and avocado over the bed of spinach.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.

  • 7

    Drizzle the vinaigrette over the salad and finish with a light sprinkle of sea salt and cracked black pepper if desired.