Turkey with Spinach and Peach Salad

Ingredients

• Turkey Breast150 g
• Spinach1.5 cup (45 g)
• Peach1/2 count (75 g)
• Cheese1 slice (25 g)
• Olives4 count (20 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice2 tablespoon (30 g)
• Rosemary1 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For the marinade: Mix half the olive oil and the lemon juice with the rosemary. Add salt and pepper.

2. 2

   Step 2

   Optional: You can add any other herb you have, such as oregano, thyme, etc.

3. 3

   Step 3

   You should preferably marinate the turkey for one hour for better taste or you can cook directly.

4. 4

   Step 4

   Heat a pan or grill over high heat.

5. 5

   Step 5

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

6. 6

   Step 6

   At the same time, wash and drain the spinach leaves.

7. 7

   Step 7

   Cut the peach into wedges and the olives and cheese (fresh,white or mozzarella) into small pieces.

8. 8

   Step 8

   Prepare the salad adding the spinach, cheese, peach and olives.

9. 9

   Step 9

   Mix with the remaining olive oil and lemon juice. Add salt and pepper to taste.

10. 10

    Step 10

    In a plate, serve the fine herb turkey with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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