Salad with Turkey and Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 195.2 μg | (325 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 2,139 mg | (53 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams mixed Lettuce (such as Lollo rosso, Batavia, Frisée)
- 1 large, white Daikon radish
- 3 carrots
- 2 Red chili peppers
- 400 grams turkey breasts
- 2 Tbsps Ghee (clarified butter)
- 100 grams Natural yogurt
- ½ lemon (juiced)
- 3 Tbsps balsamic vinegar
- 6 Tbsps olive oil
- salt
- freshly ground pepper
- ½ bunch parsley (finely chopped)
- 5 Tbsps Cashews
Preparation steps
1.
Rinse and spin dry lettuce, tear into bite-sized pieces. Peel carrots and radish and cut into fine strips or grate. Rinse chile peppers and cut into this slices. Combine all ingredients in a bowl.
2.
Rinse turkey breast, pat dry and cut into bite-sized slices. Heat ghee and cook turkey for about 2 minutes per side or until golden brown. Season with salt and pepper. Place meat in a bowl and mix with lemon juice, yogurt and parsley. Season with salt and pepper.
3.
Whisk vinegar and oil, season with salt and pepper. Drizzle dressing over salad and add nuts. Arrange salad on 4 plates and top with turkey. Serve with fresh white bread, if desired.
