Grilled Turkey Breast Salad with Crunchy Veggies

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

Grilled Turkey Breast Salad with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Veggies

Tender grilled turkey breast served over a bed of crisp greens and vibrant vegetables, finished with a zesty lemon vinaigrette and creamy avocado.

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NUTRITION

294kcal
Protein
32.7g
Fat
13.2g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

2 cups Mixed Greens

1/2 cup chopped Cucumber

1/2 cup sliced Red Bell Pepper

1 ounce Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 3 minutes before slicing it into thin strips.

  • 4

    In a large bowl, combine the mixed greens, cucumber, and red bell pepper.

  • 5

    Whisk together the olive oil and lemon juice in a small ramekin to create the dressing.

  • 6

    Toss the salad with the dressing, then top with the sliced turkey and fresh avocado.

Grilled Turkey Breast Salad with Crunchy Veggies

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

Grilled Turkey Breast Salad with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Veggies

Tender grilled turkey breast served over a bed of crisp greens and vibrant vegetables, finished with a zesty lemon vinaigrette and creamy avocado.

NUTRITION

294kcal
Protein
32.7g
Fat
13.2g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

2 cups Mixed Greens

1/2 cup chopped Cucumber

1/2 cup sliced Red Bell Pepper

1 ounce Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 3 minutes before slicing it into thin strips.

  • 4

    In a large bowl, combine the mixed greens, cucumber, and red bell pepper.

  • 5

    Whisk together the olive oil and lemon juice in a small ramekin to create the dressing.

  • 6

    Toss the salad with the dressing, then top with the sliced turkey and fresh avocado.