Green Salad with Grilled Turkey and Cheese
This green salad provides a serving of protein from grilled turkey and combines crisp romaine, arugula, broccoli, cucumber, and green peas. A mayonnaise-mustard dressing and Dor Blue cheese add creaminess, saltiness, and depth.
Halve the turkey (300 g), place it in a bowl, and add the olive oil (30 g). Zest the lime (70 g), squeeze half of its juice into the bowl, season with salt (to taste) and black pepper (1 g), and marinate for 30 minutes.
Thaw the broccoli (100 g) and green peas (30 g). Cook the turkey in the air fryer at 180 °C for 15 minutes. Turn the turkey, place the broccoli beside it, season the broccoli with salt (to taste), brush it with a little oil, and cook for 15 more minutes.
Transfer the cooked turkey to a board and let it rest for 5 minutes.
Coarsely tear the romaine lettuce (150 g), chop the cilantro (20 g) and garlic (3 g), and slice the cucumbers (200 g). Add the arugula (40 g), dijon mustard (5 g), mayonnaise (100 g), green peas, salt (to taste), and black pepper (1 g), then mix.
Slice the turkey thinly, divide the salad among plates, crumble the dor blue cheese (40 g) over it, top with the turkey, and drizzle with the remaining lime juice if desired.
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