Turkey and Olives Salad

Ingredients

• Tomato1/2 count (65 g)
• Lettuce1/2 cup (18 g)
• Spinach1 cup (30 g)
• Yellow Bell Pepper1/4 count (45 g)
• Olives4 count (20 g)
• Turkey200 g
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Preheat the griddle pan over high heat. Meanwhile, season the turkey with salt and pepper.

2. 2

   Step 2

   Once heated, pour half the oil and place the turkey, reduce the heat to medium and cook for 4 minutes per side or until browned on both sides.

3. 3

   Step 3

   Meanwhile, wash the vegetables.

4. 4

   Step 4

   Cut the tomato into chunks and the bell pepper into strips.

5. 5

   Step 5

   For the dressing: Mix the remaining olive oil with lemon juice, mustard, stevia and salt and pepper.

6. 6

   Step 6

   In a salad bowl place the lettuce leaves cut in medium pieces (it can be green or purple), spinach, bell pepper, tomato and olives. If you wish, you can add arugula.

7. 7

   Step 7

   Pour the dressing and mix well.

8. 8

   Step 8

   Add the turkey. You can garnish with a few pine nuts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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