Turkey, Cucumber and Corn Salad

Ingredients

• Turkey Breast150 g
• Corn1/2 unidad (125 g)
• Cucumber1 cup (120 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Paprika Powder1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe, the corn needs to be shelled and cooked. You can use the canned one. In case you want to cook it, you need to boil the grains in the water for 10-12 minutes.

2. 2

   Step 2

   Put a pan over high heat. At the same time, season the turkey with oil, paprika powder, salt and pepper.

3. 3

   Step 3

   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. If you want, you can cover the pan.

4. 4

   Step 4

   At the same time, cut the cucumber into small dices and chop the parsley.

5. 5

   Step 5

   Cut the turkey into bites.

6. 6

   Step 6

   Put the turkey bites, the corn and cucumber in a bowl.

7. 7

   Step 7

   Season with lemon, salt and pepper. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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