Turkey, Browned Potatoes and Zucchini Salad

Ingredients

• Turkey Breast120 g
• Potato1 medium (180 g)
• Zucchini1/2 count (100 g)
• Spinach1 cup (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water and salt over high heat. While boiling, peel and cut the potato into slices.

2. 2

   Step 2

   Cut the zucchini into thick slices.

3. 3

   Step 3

   Once the water comes to a boil, add the potatoes and boil for 10 minutes. When 3 minutes are left, add the zucchini. Remove all together and drain.

4. 4

   Step 4

   Heat a pan over medium-high heat. Once heated, add a little of the oil.

5. 5

   Step 5

   Add the potatoes and zucchini. Brown for 2 minutes per side over medium heat. Remove and set aside.

6. 6

   Step 6

   Simultaneously, heat another non-stick pan. Once heated, add a little more of the remaining oil and spread.

7. 7

   Step 7

   While heating, season the turkey breast with salt and pepper and cut into bite-size pieces.

8. 8

   Step 8

   Add the turkey, reduce heat to medium and cook for 6-8 minutes. Stir occasionally until browned. Set aside.

9. 9

   Step 9

   For the dressing, mix mustard with lemon juice, remaining oil and stevia. Season to taste with salt and pepper.

10. 10

    Step 10

    Optional: You can add a pinch of ground chili.

11. 11

    Step 11

    In a bowl place the spinach leaves, turkey, potatoes and zucchini.

12. 12

    Step 12

    Pour the sweet dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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