Turkey and Avocado Salad

Ingredients

• Turkey Breast150 g
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Carrot1/3 medium (20 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)
• Balsamic Vinegar1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   Heat the griddle pan over high heat, you can spray some oil if you want. At the same time, add salt and pepper to the turkey.

2. 2

   Step 2

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

3. 3

   Step 3

   At the same time, cut the avocado in wedges, the tomato in medium pieces, lettuce in strips and grate the carrot.

4. 4

   Step 4

   Dice the turkey.

5. 5

   Step 5

   For the dressing: Mix the balsamic vinegar, oil and lemon juice. If you want, you can add one teaspoon of mustard and/or una pinch of stevia. Add salt and pepper.

6. 6

   Step 6

   Put the turkey, avocado, tomato, carrot and lettuce in a bowl.

7. 7

   Step 7

   Pour the dressing, mix well and serve the fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.