Watercress, Mango and Turkey Breast Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 312.8 μg | (521 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,203 mg | (30 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams turkey breasts
- 1 Tbsp soy sauce
- 1 tsp honey
- 150 milliliters white wine
- 4 Juniper berries
- 1 bay leaf
- 4 Lettuce
- 1 Mango
- 1 handful Watercress
- 2 Tbsps lemon juice
- 2 Tbsps White vinegar
- 4 Tbsps grapeseed oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the turkey and pat dry. Mix the soy sauce with the honey and rub the turkey. Cover and refrigerate for at least 2 hours. Bring the white wine, bay leaf, and juniper berries to a boil. Add the turkey breast. Cover and let sit for about 20 minutes at low heat. Remove the cook turkey breast, let cool, and cut into thin slices. Rinse the lettuce hearts and cut into slices. Peel the mango, cut in half, and cut the fruit from the core. Cut the mango into thin strips. Rinse the watercress and spin dry. Toss the lettuce, watercress, and mango slices and arrange on plates. Place the turkey slices on the salad.
2.
Whisk together the lemon juice, vinegar, and grapeseed oil. Season with salt and pepper. Drizzle over the salad and serve.
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