Grilled Salad

Name: Grilled Salad
Prep time: 30 min
Cook time: 40 min
Yield: 6
Cuisine: Turkey salad recipes
Ingredients: Turkey fillet; Cherry tomatoes; Eggplants; Zucchini; Arugula; Olive-oil; Salt, pepper, spices; Green onion

Recipe from Kate Logan

2001 views

Cooking time: 55 min

Servings 6

Grilled vegetables and turkey meat are delicious and healthy. And if we make them into a salad, with the addition of fresh vegetables, you get a wonderful light dinner. The unusual combination of ingredients will please true gourmets, and they will want to use this recipe more than once, treating their family and friends.

Turkey fillet

1,2 lbs.
Cherry tomatoes

30 pcs.
Eggplants

1,8 pcs.
Zucchini

1,8 pcs.
Arugula

12 oz.
Olive-oil

24 fl.oz.
Salt, pepper, spices

to taste
Green onion

24 oz.

Calories

456 kcal
Protein

24 g
Fat

56 g
Carbohydrates

78 g

Wash the eggplants and zucchini and cut them crosswise into thin slices. Heat a grill pan on the stove and fry the sliced vegetables in it without oil until longitudinal streaks appear. Then transfer it to a plate and let it cool a bit. Additionally, you can dice it.
Wash the arugula and lightly dry it. You can separate the leaves from the stem or not cut at all. If you do not like arugula, replace it with another salad, such as radicchio.
Wash and cut the raw turkey fillet into thin slices. Combine olive oil and season to your liking. Marinate the meat in a small bowl and let it stand for at least 30 minutes. Then put it out and grill in a grill pan for 10-15 minutes, then transfer to a cutting board and cut into slices. Don't grease the pan with oil, since it was in the marinade.
Wash, slice the tomatoes and green onions. Mix together all the ingredients. Salt. Dress with olive oil and balsamic cream sauce. Done!

What can I do to make eggplants not bitter?
Cut the fruit lengthwise or cut into circles and sprinkle coarse salt. It is coarse salt: the flesh of the vegetable is porous, it will willingly take in the fine salt, which will remain there. The eggplants will stop being bitter, but they will be too salty. We leave it for 20-30 minutes to let the liquid come out on the surface. Rinse with running water to remove the salt and blot with a paper towel.
The main thing when choosing high-quality arugula is the freshness of the leaves, which should not be sluggish and completely green. The taste of the product directly depends on the size of the leaf. The smaller it is, the more bitterness it has, so choose the size of arugula according to personal taste preferences. How to store. To keep arugula longer, you need to keep it in the refrigerator in any container with water.
When choosing a zucchini or zucchini, pay attention to the integrity of the fruit and its skin. There should be no cracks, scratches, brown spots, or any other damage or wrinkles on the surface. The vegetables should be firm and not crumple under the finger when pressed.