Grilled Turkey and Spinach Salad with Lemon Vinaigrette

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

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

Grilled herb-marinated turkey breast served over a bed of fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

237kcal
Protein
17.6g
Fat
15.7g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Turkey Breast

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until fully cooked through.

  • 3

    Transfer the turkey to a cutting board and let it rest for a few minutes before slicing into thin strips.

  • 4

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

  • 5

    Combine the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 6

    Arrange the warm turkey strips over the vegetables and drizzle the zesty vinaigrette over the top just before serving.

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

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

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Lemon Vinaigrette

Grilled herb-marinated turkey breast served over a bed of fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon vinaigrette.

NUTRITION

237kcal
Protein
17.6g
Fat
15.7g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Turkey Breast

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until fully cooked through.

  • 3

    Transfer the turkey to a cutting board and let it rest for a few minutes before slicing into thin strips.

  • 4

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

  • 5

    Combine the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 6

    Arrange the warm turkey strips over the vegetables and drizzle the zesty vinaigrette over the top just before serving.