Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing

Ingredients

• Turkey Breast150 g
• Asparagus1/2 cup (70 g)
• Peanut1 tablespoon (14 g)
• Corn1/4 unidad (63 g)
• Yogurt2 tablespoon (30 g)
• Olive Oil1 teaspoon (3 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe the vegetables need to be cooked and washed.

2. 2

   Step 2

   Heat up the griddle pan over high heat. Meanwhile, add salt and pepper to the turkey.

3. 3

   Step 3

   Once heated, pour the oil and add the turkey, lower the heat to medium and cook for about 4-5 minutes each side or until both sides are brown.

4. 4

   Step 4

   At the same time, shell the corn and cut the bottom of the asparagus.

5. 5

   Step 5

   Boil the corn for 8-10 minutes in salted water. Three minutes before finishing, add the asparagus.

6. 6

   Step 6

   For the dressing: Mix yogurt, mustard and lime juice. Add salt and pepper.

7. 7

   Step 7

   In a plate mix the turkey cut into pieces, the corn, the asparagus and the peanut. Optional: You can add green leaves, such as lettuce, spinach or arugula.

8. 8

   Step 8

   Pour the dressing and mix. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus, Turkey, Peanut and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.