NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Turkey Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.4 oz Avocado

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

  Preheat your grill or grill pan over medium-high heat.

• 2

  Season the turkey breast with salt, pepper, and your choice of dried herbs like oregano or thyme.

• 3

  Grill the turkey for 5-7 minutes per side or until the internal temperature reaches 165°F.

• 4

  While the turkey cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

• 5

  In a large bowl, combine the shredded cabbage and carrots.

• 6

  Pit and peel the avocado, then mash half of it into the dressing for creaminess and slice the other half.

• 7

  Toss the cabbage and carrots with the dressing until well coated.

• 8

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

• 9

  Plate the crunchy slaw, top with the sliced turkey and the remaining avocado slices, and serve immediately.