avec avocat et tomates
Ce bol à l'inspiration mexicaine marie la dinde chipotle fumée au pico de gallo, une salsa de tomates fraîches servie avec de nombreux repas au Mexique. Accompagné d'une salade croquante et de généreuses cuillerées de purée d'avocat et de crème sure, il s'agit d'une alternative indulgente céto à la soirée tacos.
Allergens
Utensils
Tags
Portions de poitrine de dinde
340 g
Avocat
1 unit(s)
Mélange printanier
113 g
Lime
1 unit(s)
Échalote
1 unit(s)
Sauce au chipotle
2 tbsp
Coriandre
7 g
Yogourt grec
1 unit(s)
Tomato
2 unit(s)
Assaisonnement mexicain
1 tbsp
Cheddar blanc, râpé
0.5 cup
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Cut tomatoes into 1/2-inch pieces.
- Halve, peel and thinly slice shallot.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Stir together yogurt, chipotle sauce, lime zest and half the lime juice together in a large bowl. Season with salt and pepper.
- Pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.
- Place each piece of turkey on a cutting board and cover with plastic wrap.
- Using a rolling pin or heavy-bottomed pan, pound each turkey breast until 1/2-inch thick.
- Season with Mexican Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then turkey. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook until golden-brown all over and cooked through, 6-8 min.**
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Whisk together remaining lime juice, 1 tbsp (2 tbsp) oil, salt and pepper in a large bowl.
- Add shallots, tomatoes, avocado and cilantro, then gently toss to combine. Set aside.
- Thinly slice turkey.
- Add spring mix to the large bowl with the dressing. Toss to coat, then divide between plates.
- Top with turkey.
- Dollop with chipotle-lime dressing and sprinkle cheese overtop.
740
kcal
Calories
45
g
Fat
13
g
Saturated Fat
30
g
Carbohydrate
11
g
Sugar
11
g
Dietary Fiber
57
g
Protein
135
mg
Cholesterol
840
mg
Sodium
0.4
g
Trans Fat
1650
mg
Potassium
350
mg
Calcium
3
mg
Iron
