Grilled 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.

Grilled Turkey and Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Avocado Salad with Lemon Vinaigrette

Grilled turkey breast and creamy avocado served over fresh mixed greens with a zesty lemon vinaigrette and a sprinkle of toasted pumpkin seeds.

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NUTRITION

397kcal
Protein
27.3g
Fat
26.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Turkey Breast

60g Avocado

60g Mixed Greens

75g Cherry Tomatoes

50g Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Pumpkin Seeds

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PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    Whisk the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 4

    Combine the mixed greens, cherry tomatoes, and cucumber in a large bowl and toss with the vinaigrette.

  • 5

    Slice the grilled turkey and arrange it on top of the salad along with the avocado and toasted pumpkin seeds.

Grilled 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.

Grilled Turkey and Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Avocado Salad with Lemon Vinaigrette

Grilled turkey breast and creamy avocado served over fresh mixed greens with a zesty lemon vinaigrette and a sprinkle of toasted pumpkin seeds.

NUTRITION

397kcal
Protein
27.3g
Fat
26.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Turkey Breast

60g Avocado

60g Mixed Greens

75g Cherry Tomatoes

50g Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Pumpkin Seeds

PREPARATION

  • 1

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

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    Whisk the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 4

    Combine the mixed greens, cherry tomatoes, and cucumber in a large bowl and toss with the vinaigrette.

  • 5

    Slice the grilled turkey and arrange it on top of the salad along with the avocado and toasted pumpkin seeds.