Ensalada de Pavo y Zanahoria (Turkey & Carrot Salad)
This Turkey & Carrot Salad is not only quick to prepare but also packed with nutrients, making it a perfect choice for a healthy dinner tonight!
Start by cooking the turkey breast in a skillet over medium heat for about 10 minutes, until fully cooked and no longer pink in the center.
While the turkey is cooking, peel and grate the carrots, chop the celery, and finely dice the red onion.
Once the turkey is cooked, allow it to cool slightly, then shred it into bite-sized pieces.
In a large bowl, combine the shredded turkey, grated carrots, chopped celery, diced red onion, mayonnaise, salt, and black pepper.
Squeeze the juice of the lime into the bowl and mix everything well until all ingredients are evenly coated.
Taste and adjust seasoning as needed, then chill the salad in the refrigerator for about 5 minutes before serving.
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- Add diced apples or grapes for a sweet crunch.
- Include chopped nuts for added texture and flavor.
- Serve the salad in lettuce wraps for a refreshing presentation.
- Use leftover turkey for a super quick preparation.
- Adjust the amount of mayonnaise for your desired creaminess.
- Add fresh herbs like cilantro or parsley for extra flavor.
- fat: 15 grams
- fiber: 2 grams
- sugar: 3 grams
- protein: 25 grams
- calories: 250
- carbohydrates: 10 grams
This recipe provides a balance of protein from turkey and healthy fats from mayonnaise, along with fiber and vitamins from carrots and celery.
