Wellness
Nutrition
Calories: 380
Protein: 35 g
Carbohydrates: 14 g
Fat: 21 g
Fibre: 6 g
Sodium: 320 mg
Lunch
Roasted Turkey & Avocado Berry Salad
5 min read
Crisp mixed greens tossed with tender roasted turkey breast, ripe avocado, fresh blueberries, and toasted walnuts in a light balsamic vinaigrette.
Prep10 min
Cook0
Serves4
DifficultyEasy
What you'll need
Ingredients
Salad Base:
• 1 lb (450g) roasted turkey breast, sliced or cubed
• 6 cups mixed baby greens or spinach
• 1 ripe avocado, sliced
• 1 cup fresh blueberries or blackberries
• ½ cup cucumber, sliced
• ⅓ cup walnuts or pecans, toasted and chopped
• ¼ cup red onion, thinly sliced
Balsamic Vinaigrette:
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp raw honey or maple syrup (optional)
• ¼ tsp fine sea salt
• ⅛ tsp freshly cracked black pepper
Let's make it
Instructions
1
Roast the Turkey: Preheat your oven to 375°F (190°C). Season skinless, boneless turkey breast with olive oil, salt, pepper, and garlic powder. Roast on a baking sheet for 25–30 minutes until the internal temperature reaches 165°F (74°C). Allow it to rest for 10 minutes, then dice or slice into bite-sized pieces.
2
Whisk the Berry Vinaigrette: In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar (or apple cider vinegar), 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, and a pinch of salt and pepper. Whisk or shake vigorously until fully emulsified.
3
Assemble the Salad Base: In a large serving bowl, lay down a generous bed of fresh mixed baby greens or spinach. Scatter diced roasted turkey, sliced avocado, fresh blueberries, and halved strawberries evenly over the greens.
4
Add Crunch & Toss: Top with crumbled feta cheese (or goat cheese) and toasted sliced almonds or pecans. Drizzle the vinaigrette over the top right before serving and gently toss to combine.
Step by step
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