Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Broccoli Turkey Salad with Feta
A hearty salad that mixes roasted broccoli florets with diced turkey breast and salty crumbles of feta cheese. Tossed in a simple lemon and garlic dressing, it provides a great mix of textures and savory notes. This salad is particularly good for meal prepping as it holds up well in the refrigerator.
A hearty salad that mixes roasted broccoli florets with diced turkey breast and salty crumbles of feta cheese. Tossed in a simple lemon and garlic dressing, it provides a great mix of textures and savory notes. This salad is particularly good for meal prepping as it holds up well in the refrigerator.
Ingredients
- 10 tbsp Apple Cider Vinegar
- 5 tbsp Mustard
- 7 tbsp Olive Oil
- 200 g Broccoli
- 50 g Sliced Turkey Breast
- 10 cup Almonds, chopped
- 50 g Feta
- 20 oz Green Onions
- 1/4 tsp Herbal Salt
- 1/4 tsp Pepper
Instructions
- Mix the apple cider vinegar, mustard and olive oil in a small bowl. Add the desired amount of herbal salt and pepper.
- Place the washed and chopped broccoli in boiling water, cook for 7 minutes and then drain.
- In the meantime, wash the green onions, cut into thin rings and place in a salad bowl.
- Cut the sliced turkey breast into small pieces and add to the bowl. Mix together with the green onions and broccoli.
- Coarsely chop the feta and add it, together with the almonds, to the broccoli.
- Finish by drizzling the mustard dressing over the salad.
Storage and Meal Prep Tips
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