YOUR SOLIN GENERATED RECIPE
Grilled Turkey and Avocado Salad with Crunchy Veggies
Tender grilled turkey breast and creamy avocado served over a bed of mixed greens and garden vegetables with a lemon vinaigrette that is refreshingly crisp.
INGREDIENTS
4.4 ounces Grilled Turkey Breast
40 grams Avocado
2 cups Mixed Salad Greens
0.5 cup sliced Cucumber
0.5 cup diced Red Bell Pepper
3 medium Radishes
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
Season the turkey breast with a pinch of salt and black pepper.
Grill the turkey over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.
Allow the turkey to rest for 5 minutes before slicing it into thin strips.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the dressing.
Place the mixed greens in a large salad bowl and layer on the cucumber, red bell pepper, and sliced radishes.
Top the salad with the grilled turkey strips and the diced avocado.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure every bite is coated before serving.