Summer Salad With Pink Greengages is my favorite salad I’ve ever created. It’s easy to make, simple and refreshing. A healthy salad is rich in protein thanks to turkey breasts marinated in tandoori spice. Fresh and sweet pink greengages make the sweetness in this salad on another level. Let’s have a look ..
Ingredients:
Tandoori turkey breasts
- 150 g turkey breasts
- 1 ½ tbsp olive oil
- ½ tbsp tandoori you can add more
- pinch of salt
Salad
- 2 sweet pink greengages
- baby spinach
- 3 small yellow cherry tomatoes
- 2 small black potatoes
- pinch of salt
- ½ avocado
- ½ tsp white Italian condiment
- lime juice
- 1 tbsp Thomy herbal dressing
- parmesan cheese
- fresh basil
- fresh parsley
THE SEASON OF SALADS
I am a lover of any fresh salads. I like very simple salads with marinated meat or tofu with a delicious dressing. This time I tried to experiment with sweet pink greengages that I bought in the supermarket. These last days I am in love with a turkey soup so I did marinate them in the olive oil and tandoori spice – YUM!
So, I wanted to connect my favorite ingredients that were stuck in my fridge for days (and I did not want them to go bad)- such as parmesan cheese, Thomy herbal dressing (my new love brand for this summer), fresh herbs. I basically threw everything into one bowl and hoped for the best. And you know what? It was 100% worth it.
ARE YOU LOOKING FOR A DIFFERENT MAIN COURSE THAN THIS SALAD?
If you decide to make this salad let me know on Instagram or Tiktok 🙂 I would love to hear from you.
BREAKFAST VIDEO ON MY TIKTOK
Summer Salad With Pink Greengages
Ingredients
Tandoori turkey breasts
- 150 g turkey breasts
- 1 ½ tbsp olive oil
- ½ tbsp tandoori you can add more
- pinch of salt
Salad
- 2 sweet pink greengages
- baby spinach
- 3 small yellow cherry tomatoes
- 2 small black potatoes
- pinch of salt
- ½ avocado
- ½ tsp white Italian condiment
- lime juice
- 1 tbsp Thomy herbal dressing
- parmesan cheese
- fresh basil
- fresh parsley
Instructions
- Cut the turkey breasts into smaller pieces. In one bowl marinate the breasts with olive oil, salt and tandoori. Let chill in the fridge for a few minutes.
- Fry the breasts on the pan on medium-low heat until they are brown on each side.
- Prepare the salad by cutting pink greengages, tomatoes, and avocado. Into another bowl add baby spinach, chopped veggies, and fruit, chopped parsley, and basil. Add turkey breasts, Thomy herbal dressing, salt, Italian condiment, and parmesan cheese.
Notes
- you can add the veggies and fruit you like
- I recommend adding as many ingredients as you want
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