Quick Turkey Salad

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Ingredients

??? eggs size large ???
??? celeriac, grated ???
??? button (white) mushrooms, finely sliced ???
??? Savoy cabbage, thinly sliced ???
??? radishes, thinly sliced ???
??? extra virgin olive oil ???
??? wine vinegar ???
??? turkey breast roast (cooked), diced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? vegan cheese, grated ???
??? hemp seeds ???

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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Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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