Grilled Turkey and Avocado 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 Avocado Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Avocado Spinach Salad with Lemon Vinaigrette

Grilled turkey breast and creamy avocado over fresh baby spinach, finished with a zesty lemon vinaigrette for a bright, citrusy finish.

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NUTRITION

399kcal
Protein
33g
Fat
23.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Turkey Breast

3 cups Baby Spinach

1/4 Avocado

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked.

  • 2

    Whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 3

    Place the fresh baby spinach in a large bowl and top with halved cherry tomatoes and sliced cucumbers.

  • 4

    Slice the grilled turkey into thin strips and arrange them over the salad bed.

  • 5

    Add the sliced avocado to the bowl and drizzle the lemon vinaigrette over the top before serving.

Grilled Turkey and Avocado 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 Avocado Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Avocado Spinach Salad with Lemon Vinaigrette

Grilled turkey breast and creamy avocado over fresh baby spinach, finished with a zesty lemon vinaigrette for a bright, citrusy finish.

NUTRITION

399kcal
Protein
33g
Fat
23.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Turkey Breast

3 cups Baby Spinach

1/4 Avocado

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked.

  • 2

    Whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 3

    Place the fresh baby spinach in a large bowl and top with halved cherry tomatoes and sliced cucumbers.

  • 4

    Slice the grilled turkey into thin strips and arrange them over the salad bed.

  • 5

    Add the sliced avocado to the bowl and drizzle the lemon vinaigrette over the top before serving.