Paprika Turkey with Green Leaves, Grapes, Cheese and Balsamic Vinaigrette

Ingredients

• Turkey Breast150 g
• Arugula5 leaf (10 g)
• Lettuce1/2 cup (18 g)
• Cheese1 slice (25 g)
• Balsamic Vinegar1 tablespoon (14 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice2 tablespoon (30 g)
• Paprika Powder1 teaspoon (3 g)
• Grapes1/4 cup (38 g)

Instructions

1. 1

   Step 1

   For the marinade: Mix half the oil and the lemon juice with the paprika. Add salt and pepper. Optional: Add a chopped half clove.

2. 2

   Step 2

   You should preferably marinate the turkey meat for one hour for better flavor or you can cook directly.

3. 3

   Step 3

   Heat a pan or grill over high heat.

4. 4

   Step 4

   Once heated, add the turkey, lower the heat to medium and cook each side for about 4-5 minutes or until browned.

5. 5

   Step 5

   At the same time, cut the cheese (white, fresh or mozzarella) into small pieces and mix with the grapes, arugula and lettuce.

6. 6

   Step 6

   For the dressing: Mix the balsamic vinegar with the lemon juice and remaining olive oil. Add salt and pepper to taste. You can add stevia or mustard.

7. 7

   Step 7

   In a plate, serve the paprika turkey with the seasoned salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Paprika Turkey with Green Leaves, Grapes, Cheese and Balsamic Vinaigrette can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.