Turkey Salad with Mushrooms, Cucumber and Tomato

Ingredients

• Turkey150 g
• Mushrooms1 cup (70 g)
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Lemon Juice1 tablespoon (15 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat a deep frying pan over medium-high heat. Meanwhile, cut the turkey into strips and salt and pepper to taste. If you wish, you can add paprika.

2. 2

   Step 2

   Once heated, pour half of the oil with the turkey.

3. 3

   Step 3

   Cook over medium heat for 4-5 minutes on all side.

4. 4

   Step 4

   Next, chop the garlic, slice the mushrooms and add in the frying pan.

5. 5

   Step 5

   Add salt and pepper to taste and stir-fry for 5-6 minutes with the turkey, stir occasionally and remove.

6. 6

   Step 6

   For the salad, wash the vegetables and cut.

7. 7

   Step 7

   Serve the turkey with the mushrooms on the salad.

8. 8

   Step 8

   Season with the remaining oil, lemon juice and mayonnaise.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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