Turkey Kabobs with Salad
(0 votes)
(0 votes)
Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 6 min.
Ready in
Calories:
117
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 117 kcal | (6 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 344 mg | (9 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad:
- 500 grams mixed tomatoes (such as red and yellow cherry tomatoes, green tomatoes)
- 1 handful Lettuce (such as Batavia)
- 4 Tbsps White vinegar
- 1 tsp Maple syrup
- 4 Tbsps olive oil
- salt
- cayenne pepper
- 1 tsp organic Lime zest
- 2 Tbsps scallions
Preparation steps
1.
For the turkey: Rinse the turkey breast fillets. Pat dry and cut into pieces (about 3 cm (approximately 1 1/4 inch)). Peel and chop the garlic and ginger. Stir in the soy sauce, lime juice, sugar and curry. Marinate the meat for about 30 minutes.
2.
For the salad: Rinse the tomatoes and cut in half or into slices, depending on the size. Wash the lettuce and spin dry. Combine the vinegar with the maple syrup, oil, salt, 1 pinch of cayenne pepper and lime zest. Whisk together.
3.
Thread the drained meat onto wooden skewers. In a large frying pan, brown in hot oil on all sides for about 6 minutes.
4.
Arrange the tomatoes and the salad on plates. Place the skewers on top. Sprinkle with the dressing and chives and serve.
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