Healthy Turkey with Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 90.4 μg | (151 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dressing
- 2 Limes (juiced)
- 2 Tbsps hot water
- 1 ½ Tbsps olive oil
- 1 Tbsp light Agave syrup
- 1 tsp gluten-free Dijon mustard
- 2 cloves garlic cloves (minced)
- 4 turkey breasts (200 g | 7 oz approx. each)
- salt
- freshly ground Black pepper
- For the salad
- 3 cups Arugula
- 1 ½ cups Watercress
- 1 cup cherry Tomatoes (halved)
Preparation steps
1.
For the dressing/marinade: Preheat the grill to hot. Whisk together the lime juice, hot water, olive oil, agave nectar, mustard, garlic, and plenty of seasoning in a small jug.
2.
Sit the turkey escalopes on a plate and pour over half of the dressing. Rub the dressing into the turkey with your hands.
3.
Sit the turkey on a grilling tray and grill for 12 - 14 minutes, turning occasionally, until lightly charred and cooked through. Remove to one side and leave to rest, covered with foil, for at least 5 minutes.
4.
For the salad: Toss the remaining dressing with the rocket, watercress, cherry tomatoes, and a pinch of seasoning in a mixing bowl.
5.
Lift the salad onto plates and serve with the turkey on the side.
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