Seared Turkey and Avocado Salad with Lemon Vinaigrette

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

Seared Turkey and Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Turkey and Avocado Salad with Lemon Vinaigrette

Pan-seared turkey breast slices served over a bed of crisp mixed greens and creamy avocado, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

354kcal
Protein
16.9g
Fat
26.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Turkey Breast

1/2 medium Avocado

2 cups Mixed Salad Greens

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the turkey breast until it is golden brown and cooked through to an internal temperature of 165°F.

  • 3

    While the turkey cooks, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.

  • 5

    Slice the seared turkey into thin strips and slice the avocado half into wedges.

  • 6

    Arrange the turkey and avocado over the salad base and drizzle evenly with the lemon vinaigrette before serving.

Seared Turkey and Avocado Salad with Lemon Vinaigrette

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

Seared Turkey and Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Turkey and Avocado Salad with Lemon Vinaigrette

Pan-seared turkey breast slices served over a bed of crisp mixed greens and creamy avocado, finished with a bright and zesty lemon vinaigrette.

NUTRITION

354kcal
Protein
16.9g
Fat
26.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Turkey Breast

1/2 medium Avocado

2 cups Mixed Salad Greens

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the turkey breast until it is golden brown and cooked through to an internal temperature of 165°F.

  • 3

    While the turkey cooks, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.

  • 5

    Slice the seared turkey into thin strips and slice the avocado half into wedges.

  • 6

    Arrange the turkey and avocado over the salad base and drizzle evenly with the lemon vinaigrette before serving.