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Rainbow Turkey Salad
Servings 6
Total Time: 60 minutes
Cook Time: 1 hours
Ingredients
Turkey
- 6 piece(s) turkey breast cutlet(s) (4-6 oz)
- 3 tablespoon(s) olive oil
- 3 teaspoon(s) ghee
- 3 medium garlic clove(s) minced
- 1 teaspoon(s) lemon zest
- 1 teaspoon(s) lemon juice
- 3 teaspoon(s) rosemary, fresh finely chopped
- 3 teaspoon(s) sage, fresh finely chopped
- 3 teaspoon(s) thyme, fresh finely chopped
- 1 teaspoon(s) sea salt
- 1/2 teaspoon(s) black pepper freshly ground
- 1 large onion(s) cut into thick slices
- 11/2 medium lemon(s) sliced
Salad
- 11/2 cup(s) tomatoes, cherry or grape
- 11/2 cup(s) pomegranate seeds
- 3 medium avocado(s) sliced
- 3 cup(s) arugula, baby or baby wild rocket
- 11/2 medium bell pepper(s), yellow diced
- 11/2 medium carrot(s) sliced
- 3/4 head(s) cabbage(s), red chopped
- 3/4 medium onion(s), red
Salad Dressing
- 2 tablespoon(s) lemon juice
- 3 tablespoon(s) olive oil
- 3 teaspoon(s) honey, raw
- 1 medium garlic clove(s) minced
- 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) paprika
Instructions
- Preheat the oven to 325°F.
- In a bowl, combine olive oil, butter, garlic, lemon zest, lemon juice, herbs, salt and pepper.
- Gently rub the turkey breast with the olive oil-herb mixture.
- Line a baking pan with parchment paper. Lay the onions and lemon slices on top, and place the turkey breast on top of the slices. Fold the sheet over the turkey and pleat the top to seal. Bake for 30 .
- Cut the parchment paper open and unwrap the turkey, folding back the paper and exposing the turkey.
- Baste the turkey using a spoon to scoop up the juices from the bottom of the pan, pouring them over the top of the turkey. Increase the oven temperature to 425°F and continue roasting for 20 to 30 minutes, until the breast is browned and a thermometer inserted into the thickest part reads 165°F.
- Meanwhile, prepare the vegetables. Slice avocados lengthwise; dice yellow bell pepper into bite-size pieces; roughly chop red cabbage; and cut the carrots and red onions into thin slices.
- For the dressing, mix lemon juice, olive oil, raw honey, minced garlic, salt and paprika. Set aside.
- When the turkey is done, remove from the oven, cover with foil and let it rest for 15 minutes.
- When the turkey is cool enough to handle, cut into slices. Place the salad ingredients on a large plate, pour the dressing over the salad, and serve.
This recipe inspired in part or in whole from here