Zucchini salad with roasted turkey breast with lemon. It’s the perfect summer recipe, very easy and can be made in just a few simple steps.
It is a complete and well-balanced dish, with all the nutrients we need to face the workday.
It is very convenient if we have guests, because we can prepare it in advance and keep it in the fridge until it is time to serve.
Accompany this salad with a whole grain bun and it will be a balanced and complete meal.
It’s important to note that the zucchini salad with roasted turkey breast and lemon is so light that you can eat it even on a diet, keeping an eye on the amount of dressing used, of course!
Perfect as an appetizer or for a fresh and light dinner or to take to work. Perfect as a dish to take to the beach ready to enjoy.
Light, healthy, guilt-free, a great balanced meal that requires very few minutes of cooking, an excellent solution given the heat these days.
Of course, the zucchinis, besides being fresh, must be nice and tender.
I often find them at the market, sometimes still with their flower attached, and they are delicious!
Ready to rush to the kitchen?
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 234.01 (Kcal)
- Carbohydrates 7.68 (g) of which sugars 4.03 (g)
- Proteins 17.44 (g)
- Fat 15.78 (g) of which saturated 1.66 (g)of which unsaturated 0.60 (g)
- Fibers 2.83 (g)
- Sodium 516.95 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Zucchini Salad with Roasted Turkey Breast
- 1 lb zucchini
- 7 oz turkey breast (roasted, thinly sliced)
- 5 oz cherry tomatoes
- to taste almond flakes
- to taste extra virgin olive oil
- salt
- pepper
- 1 lemon (juice)
Tools
- Grill Pan
- Mandolin
Steps
Zucchini Salad with Roasted Turkey Breast
Wash the zucchinis and slice them thinly lengthwise, using a mandolin or a sharp knife.
Heat a grill or a non-stick pan.
Grill the zucchinis on both sides for a few minutes until they are slightly golden and soft.Transfer the grilled zucchinis to a large bowl and let them cool.
Dress the zucchinis with a drizzle of extra virgin olive oil, a few drops of lemon juice, and a pinch of salt.
Gently mix to blend the flavors.
Arrange the slices of roasted turkey breast on a serving plate on a bed of zucchinis.
Add the sliced and seasoned cherry tomatoes.Sprinkle with almond flakes
Complete the salad with another drizzle of raw oil and, if desired, a few more drops of lemon.
Serve immediately, or let sit for a few minutes to better blend the flavors.
Enjoy your meal.
Tips
The Zucchini Salad with roasted turkey breast and lemon can be kept in the fridge covered with plastic wrap for 1/2 days, then the zucchinis will start to lose their crunch.
I recommend adding the turkey breast at the time of serving.
Preparing grilled zucchinis is very easy but it’s important to know a few little tricks.
Trick to make them perfect.
The zucchinis should not be sliced too thinly and especially should not be ‘charred’ on the grill
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