Grilled Turkey Breast Salad with Crunchy Vegetables 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 Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

Grilled turkey breast sliced over a bed of peppery arugula and crisp garden vegetables, drizzled with a zesty lemon-dijon vinaigrette for a bright, refreshing finish.

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NUTRITION

289kcal
Protein
35.4g
Fat
10.7g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Roasted Turkey Breast

2 cups Fresh Arugula

2 tsp Extra Virgin Olive Oil

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1/4 cup Sliced Radishes

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 2

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

  • 3

    Remove the turkey from the heat and let it rest for at least 5 minutes before slicing into thin strips.

  • 4

    In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    In a large salad bowl, combine the arugula, diced red bell pepper, sliced cucumber, cherry tomatoes, and radishes.

  • 6

    Arrange the sliced turkey breast over the vegetable bed and drizzle the lemon vinaigrette evenly over the top.

Grilled Turkey Breast Salad with Crunchy Vegetables 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 Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

Grilled turkey breast sliced over a bed of peppery arugula and crisp garden vegetables, drizzled with a zesty lemon-dijon vinaigrette for a bright, refreshing finish.

NUTRITION

289kcal
Protein
35.4g
Fat
10.7g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Roasted Turkey Breast

2 cups Fresh Arugula

2 tsp Extra Virgin Olive Oil

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1/4 cup Sliced Radishes

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 2

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

  • 3

    Remove the turkey from the heat and let it rest for at least 5 minutes before slicing into thin strips.

  • 4

    In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    In a large salad bowl, combine the arugula, diced red bell pepper, sliced cucumber, cherry tomatoes, and radishes.

  • 6

    Arrange the sliced turkey breast over the vegetable bed and drizzle the lemon vinaigrette evenly over the top.