Quick Turkey Salad

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Preparation : 15 min Cooking : 10 min
420 calories/serving

Ingredients

4 eggs size large
1 1/2 cup celeriac, grated 7.1 oz
8 button (white) mushrooms, finely sliced 3.9 oz
1 cup Savoy cabbage, thinly sliced 2.9 oz
4 radishes, thinly sliced 2.2 oz
4 tbsp extra virgin olive oil 2 fl.oz
2 tbsp wine vinegar 1 fl.oz
7.1 oz turkey breast roast (cooked), diced
1 pinch salt [optional]
ground pepper to taste [optional]
1.5 oz vegan cheese, grated 1/3 cup
1/3 cup hemp seeds 2.2 oz

Method

  1. Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
  2. Meanwhile, prepare the vegetables: Grate the celeriac, and finely chop the mushrooms, radish and cabbage. Put them in a salad bowl. Stir in the oil and vinegar. Adjust the seasoning, then toss.
  3. Transfer the salad to serving bowls. Cut the turkey into pieces and quarter the eggs. Place them on top of the salad, garnish with vegan cheese and hemp hearts. Serve,

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

420

Fat

31 g

47 %

Saturated 5.7 g
+ Trans 0 g

28 %

Cholesterol

260 mg

Sodium

710 mg

30 %

Carbohydrate

12 g

4 %

Fibre

3 g

11 %

Sugars

4 g

Net Carbs

9 g

Protein

22 g

Vitamin A

12 %

Vitamin C

31 %

Calcium

8 %

Iron

37 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin C, Vitamin D
Source of  :
Calcium, Fibre, Vitamin A
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 2
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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